Ä [134] Crossnet: RN.RECIPES (73:8101/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ RN.RECIPES Ä
Msg : 12 of 73 + 13
From : Gary Phelps 7223:1300/1 Sun 30 Jan 94 12:30
To : All
Subj : 803 871-9771 001
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
---------- Recipe via Meal-Master (tm) vv7.04
Title: Hungryman's Stew with Venison
Categories: Venison, Stew
Servings: 6
3 lb Venison 2 Onions, chopped
3 tb Worchestershire sauce 2 lb Potatoes
1 cn Green beans 1 cn Wax beans
1 cn Corn 1 lb Carrots, sliced
2 qt Water 2 ts Seasoned salt
1 ts Pepper 2 ts Oregano
2 ts Garlic powder 4 tb Cornstarch
Cut venison into chunks. In a large stew pot, lightly brown venison with
chopped onions and Worchestershire Sauce. Cut potatoes into cubes. Add
potatoes, green beans, wax beans, corn, carrots, water, seasoned salt,
pepper, oregano, and garlic powder.
Bring mixture to a boil, then turn down to simmer. Stir often. Simmer 1/2
to 3 hours. For last 1/2 hour, take some juice from the stew pot, add
cornstarch. Stir until dissolved. Add back into mixture.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Country Style Venison Stew
Categories: Venison, Stews
Servings: 6
1/2 lb Bacon or salt pork 2 lb Venison steak
4 tb Flour 6 c Water or beef stock
1 lg Tomato, chopped 2 md Carrots, sliced
2 md Stalks celery, sliced 2 md Potatoes,in 1" cubes
1 Dozen small white onions 1 tb Chopped parsley
1 c Fresh green peas Salt and pepper to
taste
Cut bacon into 1" cubes and saute in large saucepan until lightly browned.
Remove and set aside.
Cut venison into 1 1/2 or 2" pieces and brown over high heat in 4 T bacon
or pork drippings. Stir in flour. Lower heat and let brown 2-3 mitutes,
stirring several times. Add liquid and let it simmer 1 hour or more until
venison begins to get tender, add more liquid as necessary.
Add all the other ingredients, except peas, and continue to simmer to a
thick stew. Simmer peas in a separate pan until done. Strain and spoon over
or around stew when served. Great accompanied by buttered corn muffins and
a salad.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Roast Venison with Wine
Categories: Venison
Servings: 1
7 1/2 lb Boned leg of venison roast 9 Bacon slices
1 ts Salt 1/4 ts Dried thyme leaves
1/4 ts Chopped onion 1 Clove garlic, minced
1/4 c Lemon juice 1 c Beef broth
1 c Burgundy wine
Preheat oven to 500F. Arrange 6 bacon slices on inside surface of roast.
Roll up and tie securely. Place 3 bacon slices across the top. Place roast
on rack in shallow roasting pan. Sear in oven 15-20 minutes.
Remove roast from oven. Lower temperature to 375F. Combine remaining
ingredients. Pour over roast; cover with foil. Roast, basting occasionally
with pan drippings 2 1/2 - 3 hours, or until meat is tender. Remove. Makes
15-20 servings.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Duck With Honey and Curry
Categories: Duck
Servings: 1
1 Duck 1 Whole onion, peeled
1 tb Honey (1/3-cup) 2 Whole cloves
1 tb Curry powder Salt and black pepper
Wash the duck, pat dry, then salt and pepper it inside and out. Stick the
whole cloves in the onion and insert into the cavity. Mix the honey and
curry powder. Pre-heat oven to 375 degrees. Roast duck for 45 minutes,
then baste with honey-curry mixture every 10 minutes for another 40 to 50
minutes, then serve.
This recipe also works great with chicken (omit the cloves).
-----
---------- Recipe via Meal-Master (tm) vv7.04
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Ä [134] Crossnet: RN.RECIPES (73:8101/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ RN.RECIPES Ä
Msg : 13 of 73 - 12 + 14
From : Gary Phelps 7223:1300/1 Sun 30 Jan 94 12:31
To : All
Subj : 803 871-9771 002
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Title: Crock Pot Venison Stew
Categories: Venison, Stews
Servings: 6
2 lb Venison cubes 1/2 c Chopped onion
3 Stalks celery, diced 1 tb Parsley, chopped
2 Cloves garlic, minced 1/2 c Dry red wine
1/2 c Water Salt and pepper to taste
1 c Tomato sauce Oregano
2 tb Oil Basil
Brown meat in oil. Place celery and onion at the bottom of the crock pot.
Add browned meat and remaining ingredients. Cook on low for 7-10 hours.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Venison Supreme
Categories: Venison
Servings: 4
7 sm Venison steaks 4 Stalks celery, chopped
Salt and pepper 1 1/2 ts Garlic powder
1/2 c Oil 1 1/2 c Water
1 lb Pork sausage 1/2 c Parsley
2 lg Onions, chopped 1/2 c Green onion tops, chopped
1 Bell pepper, chopped 1 Red apple, peeled & chopped
Season venison with salt and pepper. Brown in a large skillet in hot oil.
Remove venison, and add pork sausage. Brown. Then add onion, bell pepper,
celery and garlic powder. Cook until onions are clear. Return venison to
pot and add water. Simmer until venison is tender, about 1 1/2 hours. Add
parsley, green onion tops and apple. Cook for 10 more minutes.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Venison-Bacon Rolls
Categories: Venison
Servings: 4
8 Venison steaks 3 Beef boullion cubes
8 Strips of bacon 2 c Boiling water
Salt and pepper 1 tb Parsley
1 Garlic clove, minced 1/4 ts Marjoram
1 md Onion, chopped 1/4 ts Dry mustard
Flour
Pound steaks until thin enough to roll. Fry bacon strips until done but
not crisp. Lay bacon on steaks. Sprinkle with salt, pepper, minced garlic
and a few chunks of chopped onion. Roll steaks and dredge in flour. Brown
in bacon grease. Remove and drain grease. Mix 2 boullion cubes with 2
cups boiling water. Stir until dissolved. Add parsley, marjoram, dry
mustard and rest of onion. Pour into skillet and add the venison rolls.
Simmer until tender, approximately 1 1/2 hours. Serve with the sauce.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Barbecueed Venison
Categories: Venison, Barbecue
Servings: 5
1 lb Venison, cut to thin slices Red pepper
1/3 c Cooking sake (rice wine) Other spices (optional)
1/3 c Vinegar Teriyaki sauce
1/3 c Soy sauce
Marinate venison about 20 minutes in a marinade of sake, vinegar, soy sauce
and spices. Use more vinegar if venison has a strong "Gamey" taste.
Grill the slices of venison over a charcoal grill. A grill made of chicken
wire mesh is fine in that the slices of meat will not fall down between the
rods. Dip the cooked meat in teriyaki sauce if you prefer. Serve with
rice.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Mustard Fried Venison
Categories: Venison
Servings: 5
6 Venison loin steaks or chops 2 tb Dijon style mustard
Seasoned salt 1 ts Horseradish
Pepper 1/4 c Olive oil
Wash steaks, pat dry. Season with salt and pepper. Combine mustard and
horseradish. Spread this mixture on each side of steaks, to cover. Fry in
hot olive oil. Poke with fork and as soon as juices run clear, the steaks
are done.
-----
---------- Recipe via Meal-Master (tm) vv7.04
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Ä [134] Crossnet: RN.RECIPES (73:8101/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ RN.RECIPES Ä
Msg : 14 of 73 - 13 + 15
From : Gary Phelps 7223:1300/1 Sun 30 Jan 94 12:31
To : All
Subj : 803 871-9771 003
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Title: Deer Logs - With Cheese
Categories: Venison
Servings: 4
4 Venison steaks 1 ts Italian seasoning
1 c Ricotta cheese 1/2 ts Basil
1 c Mozzarella cheese 1 c Onion, diced
1/4 c Cream cheese 1 ts Lemon juice
1 1/2 ts Garlic
Combine all ingredients except steaks. Spread mixture on steaks and roll
up like a log. Insert toothpick to hold together. Place in covered
greased pan. Bake at 300 degrees for 45 minutes. Serve.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Venison Steaks In Wine
Categories: Venison
Servings: 2
2 sm Venison steaks Garlic salt
1 tb Butter Basil
Dash of fennel White cooking wine
Melt butter in frying pan over medium heat. Put steaks in pan and add
fennel, garlic salt and basil. Cook for 5 to 10 minutes or until done to
your liking.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Venison Shanks In Wine
Categories: Venison
Servings: 4
4 Venison shanks 1/4 c Green onions, sliced
Salt and pepper 1/4 c Fresh parsley, chopped
1 c Water combined with 3/4 cup 1 Garlic clove, minced
Marsala or Madiera wine 1/4 ts Rosemary
1/2 lb Fresh mushrooms, sliced
Season shanks with salt and pepper and place on a greased baking pan. Bake
uncovered at 325 degrees for one hour or until browned, turning once. Pour
off all fat, if any. Pour half the wine and water mixture over the shanks,
cover, and bake for one hour or more. Sprinkle the shanks with the
mushrooms, green onions and parsley. Combine the remaining wine and water
with the garlic and rosemary and pour over the shanks, again cover and bake
at 400 degrees for 30 minutes. Serve and spoon the sauce mixture over
them.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Brush Creek Tenderloin
Categories: Venison
Servings: 3
1 lb Venison tenderloin steaks, 2 ts Worcestershire sauce
Butterfly cut 1 cn 16 oz. whole stewed tomatoes
2 Slices of bacon -OPTIONAL-
Dash of meat tenderizer 1 cn Red kidney beans (optional)
Favorite breading mixture Salt, pepper and garlic
1/2 Onion, diced Powder
1/2 Green pepper, diced
Beat steaks with mallet and sprinkle with meat tenderizer. Bread
tenderized steaks with favorite mixture of breading. Fry 2 slices of bacon
in skillet until they are crisp and crumble. Fry butterfly steaks for 16
to 20 minutes until done. Add diced onions, green pepper and
Worcestershire sauce after meat has browned. Add stewed tomatoes to
skillet along with kidney beans if desired. Add small amount of garlic
powder and salt and pepper. Cook for 10 to 15 minutes covered. Stir as
needed to prevent burning. Serve. Excellent over noodles or rice.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Baked Venison Steak
Categories: Venison
Servings: 5
3 lb Boneless venison steaks 2 cn Water
1/4 c Oil -ADDITIONAL-
1 md Onion, chopped Garlic salt
1 c Celery, thinly sliced Celery salt
1 c Mushrooms, sliced Pepper
2 cn Cream of mushroom soup Flour
1 cn Cheddar cheese soup
Cut venison steaks 1/2 to 3/4-inch thick, cut in small sizes. Sprinkle the
meat lightly with garlic salt, celery salt and pepper. Flour meat and
brown on both sides in 1/4 cup oil. When meat is brown, place in baking
dish or pan large enough to hold all items. Spread meat evenly over bottom
of pan. Spread onion, celery and mushrooms over meat. In a separate dish
or bowl, add cream of mushroom soup, cheese soup and water. Mix well and
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Ä [134] Crossnet: RN.RECIPES (73:8101/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ RN.RECIPES Ä
Msg : 15 of 73 - 14 + 16
From : Gary Phelps 7223:1300/1 Sun 30 Jan 94 12:31
To : All
Subj : 803 871-9771 004
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
pour over meat and vegetables. Bake at 350F for 1 1/2 to 2 hours, or until
the meat is tender. Serve with your favorite vegetable and salad.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Bow Bender Delight
Categories: Venison
Servings: 2
1 lb Venison loin 5 Dashes minced garlic
1 Bell pepper, chopped 1/4 c Water
1 White onion, chopped Salt and pepper, to taste
4 oz Mushrooms
Cut loin into small steaks 1/4- to 1/2-inch thick. Brown in butter on high
heat setting. Reduce heat. Add balance of ingredients and simmer for one
hour.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Barbecue Venison Chops
Categories: Venison, Barbecue
Servings: 4
20 Venison chops 4 Pats of butter
6 oz Beer 2 oz Garlic
1 lg Onion, chopped
Place aluminum foil on hot grill with sides foled up, so there is no runoff
of juices. Place chops on foil. Add beer, chopped onion and butter.
Sprinkle garlic salt on chops each time you turn them. When chops are
done, remove foil from grill. Place chops back on grill and sprinkle with
garlic salt each time you turn them until charcoal black.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Venison Brochettes
Categories: Venison
Servings: 6
6 Venison cutlets, 1/2-inch 8 oz Whipped cream cheese
Thick 6 Slices bacon
6 Green onions, chopped
Place the cutlet between waxed paper and pound it thin with a malet or flat
side of a cleaver. It shuld be about 1/8-inch thick. Chop the green
onions and mix them with the cream cheese. Spread the mixture over the
cutlet and roll the cutlet up. Wrap a slice of the bacon around each one
and place them in a baking pan seam side down. Bake at 350F for 30
minutes. Don't be concerned if some of the filling cooks out. Next, turn
on the broiler to brown the bacon. This should only take a couple of
minutes. Serve with a dry win and crusty Italian or French bread.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Venison Marinade
Categories: Venison, Marinade, Barbecue
Servings: 4
1 1/2 lb Venison, sliced or cubed 1 1/2 ts MSG
1/4 c Soy sauce 1/2 ts Pepper
1/2 c Water 3 tb Sugar
Mix ingredients together. Pour over meat. Refrigerate at least 24 hours.
Can marinate 3-4 days. Broil or barbecue.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Crab Apple Venison Roast
Categories: Venison
Servings: 6
5 lb Venison roast 1/2 c Lemon juice
1 ts Salt 1/4 tb Allspice
1 tb Pepper 1/2 c Butter
1/2 lb Bacon slices 1/2 c Crab apple jelly
1 c Orange juice
Season roast with salt and pepper. Cover with bacon slices. Sear meat at
450F for 15 minutes. Reduce heat to 250F for another 15 minutes per pound
of roast. Baste frequently with a blend of 1/2 cup orange juice and
allspice. About 30 minutes before roast is done, remove bacon. Make glaze
from butter, 1/2 cup orange juice and crab apple jelly. Continue basting
meat with glaze, uncover until done.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Cranberry-Venison Pot Roast
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Ä [134] Crossnet: RN.RECIPES (73:8101/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ RN.RECIPES Ä
Msg : 16 of 73 - 15 + 17
From : Gary Phelps 7223:1300/1 Sun 30 Jan 94 12:31
To : All
Subj : 803 871-9771 005
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Categories: Venison
Servings: 7
4 lb Venison roast * 1/4 ts Powdered cloves
2 c Cranberry juice cocktail 1 Onion. sliced
2 tb Cooking oil -ADDITIONAL-
1 cn Whole cranberry sauce Flour for dredging
1 Garlic clove, minced Salt and pepper
Marinate venison in cranberry juice for 4 hours. Save marinade. Dust meat
with flour, salt and pepper. Brown well on all sides in hot oil in a heavy
kettle. Add whole cranberry sauce, 1 cup marinade, garlic, powdered
cloves, onion and cover. Simmer 3 1/2 hours or until tender. Skim fat
from gravy. Thicken pan juices if needed.
* Chuck or rump is best.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Venison Roast Sauce
Categories: Venison, Sauces
Servings: 5
4 lb Venison roast 1 tb Soy sauce
4 Carrots, diced 1/2 ts Pepper
4 Med. potatoes, diced 1/4 ts Salt
1 cn 8 oz tomatoes 1/4 c Honey
3 tb Brown sugar 1 ts Tobasco
1 tb Mustard 1/2 ts Onion powder
3 tb Worcestershire sauce 1/2 ts Garlic powder
Place roast in foil-covered pan. Arrange cut carrots and potatoes. Combine
remaining ingredients in a blender. Pour sauce over roast. Cover with
foil and cook for three hours at 325F.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Stuffed Venison Neck Roast
Categories: Venison
Servings: 7
1 lg Venison neck 3 Eggs
1 1/2 Loaves of dried bread 2 Onions, chopped
1 ts Salt 2 ts Sage
1/2 ts Pepper Water
Bone large neck. Leave open and salt and pepper well. Let stand for 1/2
hour to let salt and pepper work in. In large mixing bowl or pan, make
dressing by breaking up dry bread, adding 1 teaspoon salt and 1/2 teaspoon
pepper, eggs, chopped onions, enough water to moisten well. Add 2
teaspoons sage. Test to see if it is enough. Add more sage if needed.
Lay neck roast in baking pan. Spread half of dresisng on it. Then roll it
up like a jellyroll. Put remaining dressing around roast and cover. Bake
at 350F for 2 1/2 hours.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Venison Roast
Categories: Venison
Servings: 3
1 lb Venison roast 1 tb Brandy
2/3 c Dry red wine -ADDITIONAL-
1/2 c Water Pepper
1 lg Onion, sliced Bay leaves
1 Garlic clove, sliced Thyme
1 c Currant jelly Mustard seed
1/2 c Sour cream Salt
Marinate roast in mixture of wine, water, pepper, bay leaves, thyme,
mustard seed and onion for 24 hours. After marinating, insert slices of
garlic in roast. Rub roast with salt. Bake at 350F. Base with marinade
drippings until roast is brown and tender. Place roast on hot platter. Add
currant jelly, sour cream and brandy to drippings. Stir over high heat
until mixture thickens. Garnish roast with orange strips or slices, and
sliced pears.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Roast Venison
Categories: Venison
Servings: 10
7 lb Venison roast 1 ts Thyme
10 Larding strips 1 ts Rosemary
2 Thinly sliced garlic bows 2 1/2 c Beef stock
4 tb Flour Salt and pepper
1 Stick butter, softened
Using a larding needle, poke the larding strips into the roast in about 10
places, 1 1/2 inches deep, following with a slice of garlic in each hole.
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Ä [134] Crossnet: RN.RECIPES (73:8101/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ RN.RECIPES Ä
Msg : 17 of 73 - 16 + 18
From : Gary Phelps 7223:1300/1 Sun 30 Jan 94 12:31
To : All
Subj : 803 871-9771 006
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
If you don't have a larding needle you can put small squares of bacon or
salt pork with a slice of garlic between on the meat top and bottom. Hold
them in place with toothpicks. Mix salt and pepper with flour. Rub all
meat surfaces with butter and dust with flour and herbs. Roast uncovered
in roasting pan with 1/2 cup stock at 325F for about two hours. Venison
should be served rare but not bloody, so figure on a little over 15 minutes
per pound. You may turn the over to 400F the last 10 to12 minutes to brown
the meat. Remove the meat from the pan,but keep it hot. Take the pan and
mix in the remaining flour, stirring thoroughly. Place the pan over the
heat to brown the flour and dredges. Stir in the stock and more water if
necessary to make the gravy the desired thickness.
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---------- Recipe via Meal-Master (tm) vv7.04
Title: Venison & Sherry
Categories: Venison
Servings: 12
5 lb Venison roast 6 Beef bouillon cubes
1 tb Salt 2 tb Cornstarch
1 c Apple cider vinegar 1/2 c Water
2 tb Mixed pickling spices 1/2 c Cooking sherry
1/2 c Water -ADDTIONAL-
5 Strips bacon, cut in halves Salt and pepper
2 Med. onions, sliced Garlic salt
3 c Water Seasoned salt
The night before roasting, place venison roast in a large pot and cover
with water. Add 1 tablespoon salt, 1 cup apple cider vinegar and 2
tablespoons mixd pickling spices. Cover the pot and let stand overnight.
(Roast can be frozen or thawed.)
Preheat oven at 350F. Rinse off roast from the marinade pot and discard
the rest of the marinade as this will no longer be needed. Place the roast
in roaster and add 1/2 cup of water to the bottom. Moderately season with
salt, pepper, garlic salt and seasoned salt. Lay cut strips of bacon over
roast and sliced onions. Cook until tender. Roast usually takes about two
hours or a little longer.
When roast is done, remove and place on a platter, cover with foil and let
cool. Save pan drippings. Leave onions and bacon strips in drippings for
flavor.
To make gravy, add to the pan drippings 3 cups of water and 6 beef boullion
cubes. Bring drippings to a boil and dissolve the cubes stirring
constantly. In a shaker, put 2 heaping tablespoons of cornstarch with 1/2
cup of water. Cap and shake until dissolved and milky. Reduce the heat on
the already boiling drippings and slowly add to the pan drippings,
stirring. Repeat the cornstarch step until desired thickness.
Remove gravy from heat and add 1/2 cup of cooking sherry, blending with the
gravy mixture. Slice the roast in thin to medium slices and return to the
gravy and sherry mixture. You may add fresh sliced or canned mushrooms
(drained) while making the gravy if desired. Serve over mashed potatoes,
rice or noodles or make hot roast venison sandwiches with kaiser rolls or
buns.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: San Gabriel Roast Venison
Categories: Venison
Servings: 6
5 lb Venison roast 1 Leek
1/2 c Oil 2 c Beef stock or bouillon
1/4 lb Salt pork, diced -ADDITIONAL-
2 Med. onions, chopped Sage
2 Garlic cloves, minced Garlic clove, sliced
1 Bay leaf Salt
3 Carrots Fresh ground pepper
Rub meat with oil, sage and garlic. Sprinkle with salt and pepper. Cook
salt pork over moderate heat until crisp and brown. Remove pork bits.
Brown meat on all sides in hot fat. Reduce heat and add onions, garlic,
bay leaf, carrots, leek and beef stock. Cover tightly until meat is
tender, 2 1/2 to 3 hours.
Place meat and vegetables on platter and thicken liquid as desired for
gravy.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Crock Pot Venison Barbecue
Categories: Venison, Stews, Barbecue
Servings: 7
3 lb Venison stew meat Seasoning for meat
1 c Onion, diced 2 ts Seasoned salt
4 Garlic cloves, chopped 1 lb Seasoned bacon
1 c Red wine vinegar 2 c Catsup
1/2 c Worcestershire sauce 1/2 c Molasses
2 ts Lawrey's Natural Choice 1/2 c Brown sugar
Place venison, onion, garlic, vinegar, Worcestershire sauce and seasoning
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Ä [134] Crossnet: RN.RECIPES (73:8101/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ RN.RECIPES Ä
Msg : 18 of 73 - 17 + 19
From : Gary Phelps 7223:1300/1 Sun 30 Jan 94 12:31
To : All
Subj : 803 871-9771 007
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
in crock pot. Cook on high for 1 to 2 hours until meat is cooked. Cook
bacon and crumble or chop. Add bacon, catsup, molasses and brown sugar.
Turn crock pot on low and heat for the rest of the day. Serve over rice
potatoes or toast. NOTE: Venison can be substituted with any red meat,
just cut in 1-inch cubes.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Mush And Venison
Categories: Venison
Servings: 6
12 oz Cubed venison 2 c Yellow corn meal
2 qt Water -ADDITIONAL-
1 tb Salt Bacon drippings
Put meat in a frying pan and fry it with bacon fat. In a pot, add 2 quarts
of water. Let boil and add salt. Add the corn meal, a cup at a time, into
the pot and stir continously. Add the venison, stirring until thick.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Sage Of The Ozark's Venison Supper
Categories: Venison
Servings: 7
3 lb Venison stew meat 1 ts Paprika
4 c Water 1/2 c Flour
2 ts Parsley, chopped 1/2 c Red wine
1 c Catsup 1/2 lb Green beans, cut up
5 tb Bacon drippings
Place the venison in a large pot and add water. Simmer for 75 minutes.
Then drain 1/2 of the water out. Add remaining ingredients. Mix well.
Simmer for 45 minutes. Stir frequently. Serve with hot corn bread.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Venison-Potato Stew
Categories: Venison, Stews
Servings: 8
3 1/2 lb Venison, cut in 1 1/2 inch 1/2 c Worcestershire sauce
Cubes 1/4 c Pepper
1/2 c Flour 4 Beef bouillon cubes
1/2 c Salad oil 5 md Potatoes
1 c Garlic clove, minced 1 16 oz. bag carrots, cut up
3 c Water 1 10 oz package peas
1 ts Salt
About 3 1/2 hours before serving, coat meat with flour and brown in oil.
Remove from pan. Add onions and garlic. Cook until tender. Gradually
stir in water, salt, Worcestershire sauce, pepper and bouillon. Return
meat. Simmer 2 1/2 hours. Add potatoes and carrots. Simmer 20 minutes.
Stir in peas. Cover. Simmer 6 to 10 minutes until vegetables are tender.
Add a little flour and water to thicken if you like your stew thick.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Potato-Carrot Venison Stew
Categories: Venison, Stews
Servings: 5
2 lb Venison, cubed 1 Bay leaf
1/4 c Flour 3 c Water
1 ts Salt 2 c Fresh mushrooms
1/4 ts Pepper 4 Potatoes, quartered
3 tb Oil 4 Carrots, cut up
2 ts Beef bouillon 2 tb Flour
2 Onions, cut up 1 1/4 c Water
1 Stalk celery, diced
In large bowl, coat meat with flour, salt and pepper. In large pot, brown
meat in oil. Add bouillon, onions, celery, bay leaf and 3 cups water.
Simmer covered for 1 1/2 hours, or until venison is tender. Remove bay
leaf. Add mushrooms, potatoes and carrots. Cover and continue cooking
until vegetables are tender, about 30 to 45 minutes. Combine 2 tablespoons
flour and 1/4 cup water. Stir into stew juices. Heat until thick. Stir
constantly.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Canned Smoke and Sour Venison Stew
Categories: Venison, Stews
Servings: 5
1 c Venison stew meat 1 Beef bouillon cube
1/2 c Lima beans 1 c Potatoes, diced
1/2 c String beans 1/2 ts Salt
1/2 c Carrots, sliced 1/2 ts Worcestershire sauce
---
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Msg : 19 of 73 - 18 + 20
From : Gary Phelps 7223:1300/1 Sun 30 Jan 94 12:31
To : All
Subj : 803 871-9771 008
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
1/2 c Celery, sliced 1/8 c Sour wine
2 tb Onion, chopped 1 tb Drake's crispy fry mix
1/2 ts Garlic, sliced Warm water
2 tb Home cured venison ham
Pack raw ingredients in quart jar in above order to within one inch of top,
seal and process for 90 minutes at 10 lbs pressure.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Venison and 4-Beans
Categories: Venison, Stews
Servings: 5
2 lb Venison 1 Green pepper, cut up
1 lb Bacon 1 c Mustard
1 cn Pork and beans 1 c Catsup
1 cn Lima beans 1 ts Brown sugar
1 cn Kidney beans 1 ts Salt
1 cn Navy beans 1 ts Pepper
1/2 Onion, cut up
Brown venison and bacon. Put all ingredients in crock pot and crook for 4
hours on high temperature setting.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Canned Venison
Categories: Venison
Servings: 1
Wash meat well and cut up in one-inch cubes, removing all fat. Pat dry and
pack quart jars until full. Do not add water or salt. Sucure lids and
process for 90 minutes at 10 lbs pressure. The venison will make its own
juice and a layer of fat will be on top. This will keep for a long time
and can be sued for several dishes, such as vegetable and venison stew. Or,
you can turn out the contents of a jar into a skillet and warm well. Make
gravy and cook potatoes and you have a meal.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Venison and Pork and Beans
Categories: Venison
Servings: 5
2 lb Ground venison 1 c Catsup
2 cn Pork and beans 1 Onion, cut up
1 c Mustard 1 Green pepper, cut up
Brown venison in fry pan. Add remainder of ingredients and simmer, until
mixed and hot to serve.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Sugar Cured Venison Jerky
Categories: Venison, Jerky
Servings: 1
5 lb Venison roast 1 oz Liquid smoke
1 1/2 c Sugar 2 ts Garlic
1 ts Brown sugar 3 ts Seasoning salt
15 ts Salt 1 ts Black pepper
Serves several people.
Cut venison 1 to 2 inches wide and 1/4-inch thick, 6 to 10 inches long. Put
in large mixing bowl and add sugar a little at a time. Be sure to mix
well. Mix brown sugar and all other spices and mix all together. Put in
refrigerator approximately 6 to 8 hours. Take out and put in oven on
racks, lightly pepper. Cook at a maximum of 150F until completely dry,
approximately 8 hours.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Venison Jerky
Categories: Venison, Jerky
Servings: 1
5 lb Venison, boned 1/2 c Light corn syrup
3 ts Tender Quick 1/2 ts Garlic salt or powder
2 ts Black pepper 1/2 ts Onion salt or powder
1 ts Liquid smoke 2 Pinches tarragon
1/2 c Spicy brown mustard 1 ts Worcestershire sauce
Cut venison into fairly thick slices. Mix remaining ingredients. Lay
strips of venison on broiler pans. Coat with sauce, salt and pepper to
taste. Flip, coat with sauce, pepper and salt again to taste. Bake
approximately 6 hours at 150F. Flip and continue to bake another 4 hours.
Allow to cool, then place in covered container or plastic bags. Flavor
---
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Msg : 20 of 73 - 19 + 21
From : Gary Phelps 7223:1300/1 Sun 30 Jan 94 12:32
To : All
Subj : 803 871-9771 009
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
will "peak" in a day or two.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Deer Jerky
Categories: Venison, Jerky
Servings: 1
4 lb Venison 1/2 ts Italian seasoning
4 tb Onion powder 1 c Worcestershire sauce
1 1/2 ts Black pepper 1 c Soy sauce
1 1/2 ts Garlic powder 1 ts Texas Pete
2 Pinches salt
Serves many people.
Cut venison into 1/3-inch strips or less, cutting with the grain. Combine
rest of ingredients. Place meat in pan or dish and pour marinade over
meat. Let stand 24 hours in refrigerator. Remove from refrigerator and
place foil in bottom of oven to catch drippings. Insert toothpicks through
one end of strip of meat and hang from over rack. Rack should be at
highest setting. Bake at 150F for 4 hours or until dried to taste.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Smoked Spicy Venison Jerky
Categories: Venison, Jerky, Smoked
Servings: 1
4 lb Venison roast 1/2 ts Onion powder
1/2 c Brown sugar 1/2 ts Pepper
1/4 c Salt 1/2 ts Garlic powder
1 c Water 1/2 ts Tobasco sauce
1 c Red wine
Serves many people.
Trim fat from venison and cut into 1/4- to 1/2-inch thick slices. Place
meat into the marinade made by combining the above ingredients in a glass
or ceramic bowl. Marinate at least 8 hours in a cool place. Remove to a
rack and allow to air dry until they become glazed. Do not rinse. Smoke
for 12 to 16 hours depending on degree of desired dryness. Use
approximately 3 panfuls of hickory or cherry wood chips to add to flavor.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Smoked Oriental Venison Jerky
Categories: Venison, Jerky, Smoked
Servings: 1
4 lb Venison roast 2 oz Bourbon or brandy
1/4 c Salt 1/2 ts Onion powder
1/4 c Brown sugar 1/2 ts Garlic powder
2 c Water 1 ts Grated ginger
1 c Apple cider/or cider vinegar 1 ts Grated orange peel
1/2 c Soy sauce 6 White cloves (optional)
Serves many people.
Trim fat from venison and cut into 1/4- to 1/2-inch thick slices. Place
meat into the marinade made by combining the above ingredients in a glass
or ceramic bowl. Marinate at least 8 hours in a cool place. Remove to a
rack and allow to air dry until they become glazed. Do not rinse. Smoke
for 12 to 16 hours depending on degree of desired dryness. Use
approximately 3 panfuls of hickory or cherry wood chips to add flavor.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Venison Cheese Dip
Categories: Venison, Dips
Servings: 1
1 lb Ground venison 1 Bag tortilla chips
1 Log Velveeta cheese Red hot sauce
2 sm Cans jalapeno peppers
Serves many people.
Spray crockpot with Pam and turn it on high. Cube cheese, add to crockpot
and cover. This will melt quicker. Brown meat in fry pan. Drain off
grease. When cheese is melted, add meat and peppers to crockpot. Mix
well. Reduce heat if needed, add a few drops of red hot sauce to taste.
Leave covered and on low until ready to serve with your favorite tortilla
chips.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: North Country Venison Spread
Categories: Venison, Sandwich
Servings: 1
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Msg : 21 of 73 - 20 + 22
From : Gary Phelps 7223:1300/1 Sun 30 Jan 94 12:32
To : All
Subj : 803 871-9771 010
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
1 lb Cooked venison roast 1/2 c Pickles, diced
1 c Undrained red and green 1/2 c Celery, diced
Pepper relish 2 tb Mustard
1/2 c Onion, chopped 1/2 c Mayonaise
Serves several people.
Grind cooked roast or chop in processor or blender. Combine pepper relish,
onions, pickle and celery and add to ground venison. Stir mustard into
mayonaise to make a spreadable consistency. May be used for sandwiches or
crackers.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Venison Pizza
Categories: Venison, Pizza
Servings: 7
1 lb Ground venison 3 c Grated cheese
6 c Unbleached flour 1 sm Onion, chopped
1 1/2 c Buttermilk 2 cn Pizza sauce
4 tb Butter or margarine Chives (optional)
4 tb Honey Oregano
1/2 ts Salt Garlic powder
1 Package of yeast Pepper
1/4 c Warm water Thyme
First, measure flour into large bowl. In a separate container combine
buttermilk, butter, honey and salt. Heat the buttermilk mixture to
lukewarm. Dissolve yeast in warm water. Add yeast and milk mixture to
flour and combine to make a firm dough. Turn dough out and kneed for about
6 minutes, or until it is smooth and elastic. Put the dough in a greased
bowl, cover and let rise until double in bulk, about 1 hour. While dough is
rising, prepare the toppings. Grate plenty of cheese.
Chop some onions and some wild chive if you have some handy. Fry venison,
crumbling it as you fry. When dough has risen, punch it down, divide it in
half, and roll out the two parts to fit your baking sheets. The dough
should be about 1/4-inch thick. Let the rolled out dough rise for about 15
minutes. Spread a generous amount of pizza sauce on the dough. Sprinkle on
plenty of oregano, garlic powder, pepper and a little thyme. Top with
grated cheese and the crumbled venison. Bake at 350F for 20 to 30 minutes.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Venison Sauce
Categories: Venison, Sauces
Servings: 4
2 lb Ground venison 2 tb Worcestershire sauce
1 lb Ground beef or sausage 2 tb Soy sacue
1 tb Oil 4 6 oz. cans tomato sauce
1 c Onions, chopped 4 6 oz. cans tomato paste
1 ts Seasoned salt 2 c Water
1 ts Salt 4 4 oz cans sliced mushrooms
1 ts Pepper 2 13 oz. cans peeled tomatoes
1 c Hickory sauce
Brown meat in oil for 30 minutes, then add onions until brown. Continue
stirring. Add seasoned salt, salt, pepper, hickory sauce, soy sauce and
Worcestershire sauce. Continue to stir and let simmer for another 30
minutes. Add tomato sauce and paste, mixing sauce and paste together with
2 cups of water before adding. Add mushrooms and tomatoes.
After all ingredients are combined together, let simmer again for 1 to 2
hours. Continue to stir. Serve over noodles or let cool and put in jars
for later.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Pickled Venison Heart
Categories: Venison
Servings: 2
1 Venison heart 1/2 ts Salt
1/2 ts Brown sugar 1/2 ts Black pepper
3 Small white onions White cider vinegar
1/3 qt Cold water
Set aside 1 quart jar. Boil venison heart in kettle filled with enough
water to cover heart. When water starts to boil add brown sugar and boil
until cooked through, 30 to 45 minutes. Drain heart and cool in
refrigerator. Dice heart into chunks, slice onions in thin slices. Mix
onions and meat and place in quart jar. Add 1/2 quart cold water. Put in
salt and pepper. Finish filling jar with white cider vinegar. Place cover
on jar, shake twice and place in refrigerator. Leave two to three days
and then enjoy. Water and vinegar mix can be changed to suit your own
taste.
-----
---------- Recipe via Meal-Master (tm) vv7.04
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Msg : 22 of 73 - 21 + 23
From : Gary Phelps 7223:1300/1 Sun 30 Jan 94 12:32
To : All
Subj : 803 871-9771 011
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Title: Marinated Venison Heart
Categories: Venison
Servings: 3
1 Vinison heart 1/4 ts Salt
1 Med. red or white onion, 9 Peppercorns
Sliced thin 2 Bay leaves
1 1/2 c Red wine vinegar 2 Garlic cloves
1/3 c Water
Rinse and clean venison heart. Soak overnight in cold salted water
(approximately 1 cp salt to 1 quart water). To prepare: Add 1 cup of salt
to 1 quart of fresh cold water. Simmer heart in salted water for 45 to 60
minutes. Cool and trim off fat. Cut heart in half, peel off outer
membrane and slice thin. Alternate layers of onions and heart. Add the
rest of the combined ingredients and refrigerate. Serve on crackers or
wheat toast.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Venison Heart Tariyaki
Categories: Venison
Servings: 3
1 Venison heart 2 tb Olive or vegetable oil
2 tb Butter 1 Med. onion, diced
4 tb Tariyaki or soy sauce Salt and pepper
Slice venison heart into 1/2-inch slices. In a frying pan, heat butter,
soy sauce and olive oil on medium heat. Add diced onions and cook until
tender. Place slices of heart in pan and cook 2 minutes on each side.
Don't overcook, as heart will become tough and dry. Salt and pepper to
taste. Serve with a favorite side dish.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Venison Heart Pate
Categories: Venison
Servings: 1
1/2 lb Liver, sliced 1 ts Salt
1/2 lb Venison heart, sliced 1/4 ts Ground fresh pepper
4 tb Butter 4 tb Cognac (brandy)
3 Hard cooked eggs 3 Truffles, coaarsely chopped
3 3 oz. pkgs. cream cheese, (mushrooms can be used)
Softened
Number of people served varies.
Melt butter in sauce pan. Add sliced liver and heart. Cook, stirring
frequently until tender, 8 to 10 minutes. Work eggs, liver and heart
through a food grinder, blender or food processor. Work cream cheese until
soft, then combine with the ground meat mixture. Make this as smooth as
posible. Stir in salt, pepper, cognac and truffles. If too thick, then
with consomme. Refrigerate. This needs 24 hours to set up. Makes about 20
ounces. Duck, pheasant, or goose livers and hearts may also be used.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Onion Stew With Venion
Categories: Venison, Stews
Servings: 5
3 lb Venison Salt and pepper
4 tb Butter Water
3 oz Tomato paste 2 lb Sm. white onions
1 Garlic clove, chopped 1 c Walnut halves
1 Bay leaf Feta cheese (optional)
1 1/2 tb Wine venegar
Cut venison into 1-inch cubes and brown in butter in casserole. Add tomato
paste, garlic, baly leaf, wine vinegar, salt, pepper and enough water to
cover. Bring to a boil. Cover tightly and simmer for 1 1/2 to 2 hours or
until tender. Remove meat from casserole and add white onions to sauce
remaining in casserole. Bring to a boil again, cover and simmer for 20
minutes or until onions are cooked. Return meat to casserole. Add walnut
halves and continue to simmer for 16 to 20 minutes. During ast 5 minutes
of cooking add cubes of feta cheese (optional).
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Venison-Beef Stew
Categories: Venison, Stews
Servings: 5
1 lb Venison 5 md Potatoes, diced
1 lb Beef 4 Celery stalks, chopped
Adolph's meat tenderizer 4 tb Butter
Water 2 Beef buillon cubes
2 7.6 oz. cans stew starter 1 Bay leaf
4 Carrots, chopped 2 ts Kitchen Bouquet
1 8.5 oz. can sweet peas 1 Garlic clove, minced
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Msg : 23 of 73 - 22 + 24
From : Gary Phelps 7223:1300/1 Sun 30 Jan 94 12:32
To : All
Subj : 803 871-9771 012
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
1 md Onion, diced 1 ts Worcestershire sauce
Cut up venison and beef into bite size pieces. Sprinkle with Adolph's meat
tenderizer. Let set for 10 minutes; then brown meat. Add water and rest
of ingredients and bring to a boil. Reduce heat, cover and simmer for 1
1/2 hours or until meat and vegetables are tender. Use large 4-quart pot.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Venison Stew
Categories: Venison, Stews
Servings: 7
1 lg Venison shank bone, cut into Several celery leaves
3 pieces 2 lb Canned tomatoes
2 lb Venison shank meat 1 md Onion, diced
2 Beef vouillon cubes 2 Celery ribs, thinly sliced
2 Bay leaves 2 Carrots, sliced
1/2 ts Savory 3 md Potatoes, diced
1 tb Peppercorns 1/4 c Chopped parsley
1 Onion slice Salt to taste
Place the shank bone and meat in large pot with enough water to cover the
bone and meat. Add bouillon, bay leaves, savory, peppercorns, onion slice
and celery leaves. Place over high heat and bring to a boil. Cover and
simmer for at least 8 hours. Remove meat and bone from the broth. Strain
broth to remove bay leaves and vegetables. If there is any fat on top,
skim it off. Pour broth back into large pot and add tomatoes, diced onion
and sliced celery. Cook for 15 minutes. Add carrots and let cook 10 more
minutes. Add potatoes and parsley and let cook 10 more minutes. Add salt
to taste.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Venison Thuringer
Categories: Venison
Servings: 1
5 lb Ground venison 3 ts Liquid smoke
5 ts Morton's Tender Quick Salt 1/4 ts Cayenne
2 1/2 ts Mustard seed 3 ts Peppercorns
3 1/2 ts Garlic salt
This recipe works well with other game meat also.
Serves several people.
Day 1: Mix all ingredients together and refrigerate for 24 hours.
Day 2: Mix all ingredients well and refrigerate for another 24 hours.
Day 3: Repeat day 2.
Day 4: Divide mixture into 3 equal rolls (like salami) and place in
broiler pan. Bake in oven at 150F for 8 hours, turning every 2 hours. Cool
and refrigerate. Serve sliced like salami.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Venison Sausage Balls
Categories: Venison
Servings: 1
1 lb Hot or mild venison sausage 3 c Bisquick mix
1 lb Sharp cheese, grated 2 tb Water
Fry and crumbel sausage. Mix all ingredients together in a bowl. Roll
into balls with hands. Bake at 350F for 30 minutes or until brown.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Venison Salami
Categories: Venison
Servings: 1
2 1/2 lb Venison 1 ts Garlic powder
1/2 lb Ground beef fat 1 1/4 ts Mustard seed
2 1/2 tb Morton's Tender Quick 1/2 ts Liquid smoke
1/2 ts Morton's Hickory Sugar Cure 2 tb Brown sugar
1 ts Course ground pepper
SERVES MANY. Mix venison and ground beef fat together. In large bowl, mix
meat and all ingredients together by hand. Cover and refrigerate for 3
days. Each day remove and kneed meat thoroughly. On 4th day, roll meat
ingredients together by hand. Cover and refrigerate for 3 days. Each day
remove and kneed meet thoroughly. On 4th day, roll meat in 1 1/2-inch to
2-inch rolls, 6 inches long. Use meat rack on cookie sheet to catch grease
drippings and cook 6 hurs at 150F, turning rolls each hour. Let cool and
slice and serve. They can be frozen for future use.
-----
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Msg : 24 of 73 - 23 + 25
From : Gary Phelps 7223:1300/1 Sun 30 Jan 94 12:32
To : All
Subj : 803 871-9771 013
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
---------- Recipe via Meal-Master (tm) vv7.04
Title: Denny's Deer Salami (Venison)
Categories: Venison
Servings: 1
4 lb Ground venison 2 ts Garlic powder
1/4 c Morton's Tender Quick Salt Pepperconrsn
2 tb Liquid smoke Honey (optional)
2 ts Black pepper
SERVES MANY. Mix venison and Tender Quick Salt. Refrigerate overnight.
Next day add the rest of the ingredients. Mix by hand. Divide meat into 2
rolls -- it will be dry at first. Place in broiler rack and bake 4 hours
at 225F, turning every 1/2 hour. Thin coat of honey may be spread on meat
before cooking, if desired. Let cool and slice think. Serve along or with
cheese and crackers.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Deer Bologna (Venison)
Categories: Venison
Servings: 1
15 lb Ground venison 1 1/4 ts Dry mustard
2 tb Pins 1/8 tsp black pepper Pinch of garlic salt
1/4 lb Brown sugar 4 ts Whole ground Coriander
1 1/4 ts Mace 1 c Pins 3 1/2 tsp Tender Quick
SERVES MANY. Mix spices. Add meat and mix. Let stand for 24 to 48 hours.
Then pack into sack. Bake on cookie sheet in oven at 200F for 3 to 4
hours. Turn at 2 hours.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Summer Sausage (Venison)
Categories: Venison
Servings: 1
3 lb Ground venison 1/4 ts Garlic powder
1 ts Liquid smoke 1/2 ts Onion powder
2 ts Mustard seed 1 c Water
1/8 ts Course ground pepper 3 tb Curing salt
SERVES MANY. Combine all ingredients well. Roll into three rolls. Wrap
each in foil, shiny side in. Refrigerate for 24 hours. Poke holes in
bottom of foil. Place in broiler pan. Bake at 325F for 1 1/2 hours. Will
look reddish when done.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Venison Sausage
Categories: Venison
Servings: 1
30 lb Ground venison 2 oz Nutmeg
12 lb Ground pork 1/2 c Corfander
1 c Canning salt 2 ts Garlic powder
3/4 c Pepper 1 c Tender Quick
1 tb Cloves 6 c Water
1 tb Allspice
SERVES MANY. Mix meat and spices together. Add 6 cups water. Can be used
for patties or cased for ring sausage.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Stuffed Venison Sausage
Categories: Venison
Servings: 1
50 lb Ground venison Sausage Season
15 lb Ground unseasoned pork 1 tb Nutmeg
3/4 c Salt 1/2 c Coarsely ground pepper
4 oz Bottle liquid smoke to taste 1/2 c Crushed red peppers
1 tb Garlic salt 1/4 c Worcestershire sauce
1 tb Onion salt 2 tb Coriander
1 8 oz. bag All American 2 tb Caraway seeds
SERVES MANY. Mix all ingredients and stuff in pork casings. Wrap and
freeze. To serve, bake at 350F for 1 hour. Serve alone or in barbecue
sauce or cheese sauce.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Venison And Potato Loaf
Categories: Venison
Servings: 5
1 lb Browned ground venison, Pepper
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Msg : 25 of 73 - 24 + 26
From : Gary Phelps 7223:1300/1 Sun 30 Jan 94 12:32
To : All
Subj : 803 871-9771 014
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Drained 3/4 c Canned milk
4 c Potatoes, peeled and sliced 1/2 c Oats
1 tb Onion, chopped 1/4 c Catsup
2 ts Salt 5 tb Onion, chopped
Mix potatoes, 1 tablespoon onion, 1 teaspoon salt and dash of pepper
(together and place in a 2 to 3 quart casserole. Then mix rest of
ingredients together and spread this mixture over potatoes. Bake at 350F,
covered, 30 to 45 minutes or until potatoes are tender.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Venison Stew And Dumplings
Categories: Venison
Servings: 5
5 lb Venison, cut 1-inch cubes Celery salt
4 qt Water 8 Potatoes, diced
1 Onion, diced 2 Cans stewed tomatoes
Garlic 1 lg Can tomato juice or V-8
Salt and pepper 1 Bag frozen vegetables
Meat tenderizer Dumplings - Bisquick
In 8-quart pan put diced venison in 4 quarts water and onion. Add desired
seasoning. Bring to boil and cover. Boil about 30 to 45 minutes. Add
potatoes and tomato products. Bring to boil again, about 30 minutes.
Keep covered. Add vegetables. After meat, potatoes and vegetables are
done, turn down to simmer. The longer it simmers the better it is. About
1 hour before serving time, mix and add dumplings according to package.
Serve when dumplings are done.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Wild Harry's Venison Stew
Categories: Venison, Stews
Servings: 4
2 lb Venison 5 lg Potatoes
4 c Water 7 Pieces celery
1 pk Stew seasoning 5 lg Carrots
1 Jar salsa 1 sm Onion
Using at least a 3-quart crockpot, put water, seasoning and salso into pot
and start cooking. Cut potatoes, celery, carrots and onions in bite size
pieces. Add to pot. Cut venison in bite size pieces, remembering to cut
off all fat. Place in crock pot and let cook on high for at least 8
hours.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Country Style Venison Stew
Categories: Venison, Stews
Servings: 7
2 1/2 lb Venison, cubed 1 tb Butter
1 pk Dry onion soup mix 1 ts Salt
1 lg Can sliced mushrooms 1/4 ts Pepper
Cube 2 1/2 pounds venison. Add to crock pot. Add rest of the ingredients
and cook on high for 30 minutes. Reduce to low and simmer 6 to 8 hours.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Mar's Venison Stew
Categories: Venison, Stews
Servings: 4
2 lb Venison, cubed 1 c Peas
1 lg Onion, diced 1 Celery stalk, diced
1 Garlic clove, diced 2 oz Marsale wine (optional)
1 cn Drained potatoes, diced 1 ts Salt and pepper
4 Fresh carrots, diced 1 ts Cornstarch
1 c Corn
Fill crockpot half full of water. Add vension, onion, garlic, potatoes,
carrots, corn, peas, celery, Marsala, salt and pepper. Stir in
cornstarch. If needed, add an extra cup of water. Cover. Cook on low
heat for eight hours.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Mountain Top Venison Stew
Categories: Venison, Stews
Servings: 3
8 oz Venison ham, cubed 1 ts Catsup
Flour and/or saltine cracker 1 ts Instant coffee
Dash of meat tenderizer 1 cn 16 oz. red kidney beans
Salt and pepper to taste 1 cn 16 oz. potatoes
Garlic to taste 1 cn 16 oz. sliced carrots
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Msg : 26 of 73 - 25 + 27
From : Gary Phelps 7223:1300/1 Sun 30 Jan 94 12:32
To : All
Subj : 803 871-9771 015
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
1/2 Onion, diced 1 cn 8 oz. peas
1 ts Worcestershire sauce 1/4 Green pepper, diced
Cut venison into bite-size pieces and shake in mixture of crushed
crackers, flour, meat tenderizer, salt, pepper and garlic salt. Brown
meat in pot used to cook stew. Add water to cover. Add onion,
Worcestershire sauce, catsup and 1 teaspoon instant coffee. Cover and
cook on low heat for two hours. Add kidney beans, potatoes, carrots, peas
and green pepper. Cover and cook on medium heat for 30 minutes. Add
water as needed for desired thickness. Serve over toast or with favorite
bread.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Easy Oven Venison Stew
Categories: Venison, Stews
Servings: 6
2 lb Venison stew meat 1 ts Pepper
1 lg Onion, chopped 1 tb Sugar
6 Stalks celery, chopped 3 tb Quck cooking tapioca
6 Carrots, sliced 1 1/2 c Tomato juice
3 md Potatoes, diced Parsley flakes
1 ts Seasoned salt
Mix raw meat and raw vegetables together and place into a 13X9-inch baking
pan. Blend seasoned salt, pepper, sugar and tapioca into the tomato juice
and pour over the meat/vegetable mixture. Sprinkle with parsley flakes.
Cover tightly with tin foil and bake at 250F for 4 hours.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Venison Patties
Categories: Venison
Servings: 1
1 lb Ground venison Bread crumbs
1 Onion, minced 1/2 lb Bacon, chopped
1/2 c Grated lemon peel Salt and pepper to taste
1/8 ts Thyme 1/2 ts Marjoram
1/8 ts Garlic powder 1 Egg
SERVES MANY. Mix ingredients by hand adding enough bread crumbs to attain
a frim consistency. Form into 3-inch roll. Cut into slices and fry.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Barbecue Venison Burgers
Categories: Venison, Barbecue
Servings: 6
1 lb Ground venison 1 ts Pepper
1/2 lb Ground pork 1 ts Accent
1 tb Garlic powder 1/2 c Water
1 tb Onion powder 1 lg Bottle barbecue sauce
Mix all ingredients together except for water and barbecue sauce. Form
into 6 patties. Brown on large skillet or grill, drain grease and return
to low heat. Add water and barbecue sauce and simmer for 45 minutes.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Ginger Ale Barbecue Venison
Categories: Venison, Barbecue
Servings: 1
15 lb Venison, cubed Barbecue sauce
3 qt Ginger ale Catsup
2 c Venison stock
SERVES MANY.
VENISON STOCK: Cover venison bones with water in a large pot and simmer
until the meat will fall off. Allow to cool overnight and skim off
hardened fat. Strip meat off bones and ladle meat and stock into loaf
pans to freeze.
Cook venison meat in a covered roaster at 350F for about one hour with the
stock to keep it from sticking. Remove the lid, cover with ginger ale and
continue cooking until tender. Shred meat with a potato masher, add
catsup and commercial barbecue sauce to taste. Continue cooking until
desired consistency is reached.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Mike's Venison Kabobs
Categories: Venison
Servings: 3
1 Venison roast, cubed 1 cn Cracker meal or bread crumbs
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Msg : 27 of 73 - 26 + 28
From : Gary Phelps 7223:1300/1 Sun 30 Jan 94 12:32
To : All
Subj : 803 871-9771 016
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
4 Eggs Oil
Skewer venison cubes. Beat eggs in bowl. Pour cracker meal or bread
crumbs on 10-inch plate. Dunk venison kabobs in egg batter and then roll
in cracker meal or crumbs. Brown venison in oil and then put on baking
pan. Bake in over at 300F for approximately 1 hour.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Venison Mincemeat
Categories: Venison
Servings: 1
4 lb Venison, trim fat 1 tb Ground cloves
3 lb Apples, peeled and quartered 1 tb Nutmeg
3 lb Raisins 1 ts Allspice
3/4 lb Beef suet 1 lb Brown sugar
1 tb Cinnamon 2 qt Water
1 tb Ground ginger
SERVINGS VARY. Cut venison in small pieces. Cover with water and simmer
until done, about 1 to 2 hours. Cool to remove all fat from liquid.
Grind apple and meat using coarse grinder. You should have about 2 quarts
of ground meat. Combine all ingredients in a large kettle, simmer for 2
hours to blend flavors. Stir often to prevent sticking. Use as is for
cookies, and add 1 cup chopped apples to every 2 cups mincemeat for pies.
Makes about 10 quarts. If you are going to freeze it for more than a
couple months, leave out suet and add butter when using mincemeat.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Crispy Venison Meat Loaves
Categories: Venison
Servings: 8
1 1/2 lb Ground venison 2 tb Parsley, minced
3/4 c Crushed whole wheat flakes 1/2 ts Thyme
2 Eggs, beaten 1 1/2 c Whole wheat flakes, uncrush
1/2 c Onion, minced
Mix all ingredients except uncrushed flakes. Shape into 8 loaves about 3
1/2 inches long. Roll in uncrushed flakes. Place in a greased shallow
pan; bake 30 minutes at 350F. Garnish with parsley and onion rings.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Venison And Pork Muffins
Categories: Venison
Servings: 6
1 lb Ground venison 1 ts Accent
1/2 lb Ground pork 1/2 ts Thyme
2 c Soft bread crumbs 1 ts Onion powder
1 c Milk 1/2 ts Pepper
1 Egg, beaten 1 ts Garlic powder
1 ts Worcestershire sauce 1/3 c Brown sugar
2 ts Salt 1/3 c Catsup
Grease muffin pan. Combine all ingredients except brown sugar and catsup.
Divide mixture into 12 equal portions and pack mixture lightly into
wells. Bake at 350F for about 40 minutes. Meanwhile, blend together and
set aside cup brown sugar and catsup. After 20 minutes baking, spoon
about 2 teaspooons catsup mixture on top of each venison muffin and
continue baking. Unmold and serve hot.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Venison Meat Loaf
Categories: Venison
Servings: 5
1 1/2 lb Ground venison 1/4 c Catsup
1/2 lb Ground pork 1/2 c Oatmeal
2 Eggs, beaten 1/2 c Milk
1 sm Onion, chopped 2 tb Brown sugar
1 ts Salt 2 tb Catsup
1/4 c Brown sugar
Mix all ingredients, except for 2 tablespoons brown sugar and 2
tablespoons catsup, in medium size bowl. Put in loaf pan. Combine brown
sugar and catsup and spread over top of meat loave. Bake at 350F for 1
hour.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Venison Meatballs A La Ozzie
Categories: Venison
Servings: 8
2 lb Ground venison 3 tb Cooking oil
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Msg : 28 of 73 - 27 + 29
From : Gary Phelps 7223:1300/1 Sun 30 Jan 94 12:33
To : All
Subj : 803 871-9771 017
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
1/2 c Oatmeal, uncooked 4 tb Flour
1 Egg 1/2 c Beer
1 tb Dried onion flakes Dash nutmeg
1/2 ts Nutmeg 4 c Cooked rice
Dash Worcestershire sauce
To form meatballs, conbine all ingredients, except for flour, beer, nutmeg
and rice, and mix well. Shape into balls and brown in oil. Remove
meatballs from pan and make gravy by adding flour to drippings. Stir
until smooth, then add beer and nutmeg. Stir meatballs into gravy. Serve
over rice.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Venison Hash
Categories: Venison
Servings: 5
1 1/2 lb Ground venison 2 ts Salt
3 lg Onions, diced 1/3 ts Chili powder
1 lg Green pepper, diced 1 sm Red pepper, diced
1 cn 16 oz. tomatoes 1/2 c Chopped dhiles (optional)
Preheat over to 350F. In large skillet cook and stir venison, onions,
and peppers until meat is brown and vegetables tender. Drain off the fat
and stir in tomatoes, salt, pepper, chili powder, red pepper and chiles.
Heat through and pour into covered casserole dish. Bake 1 hour stirring a
couple times while cooking.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Venison Hamburger Rice Pie
Categories: Venison, Hamburger
Servings: 5
1 lb Ground venison, browned 1 1/2 cn Tomatoe sauce
And drained 2 1/2 c Cooked rice
1/2 c Bread crumbs 1/2 c Grated cheese
1/4 c Green pepper, chopped Salt and pepper to taste
1/4 c Onion, chopped
Combine venison, bread crumbs, green pepper, onion and 1/2 can tomato
sauce in large pie shell. Mix rice, cheese, salt and pepper and 1 can
tomato sauce; place mixture on top of first mixture and spread other half
can of tomato sauce over top. Bake in pie pan at 375F for about 35
minutes.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Swedish Venison Meatballs
Categories: Venison, Swedish
Servings: 10
3 lb Venison 4 tb Brown sugar
1 lb Pork sausage 2 c Chopped onions
1 ts Salt 4 c Bread crumbs
1 ts Black pepper 4 Eggs
1/2 ts Cloves 1 cn Cream of mushroom soup
1 ts Nutmeg 1 cn Water
1/2 ts Allspice
Mix all ingredients except mushroom soup and water together and form
meatballs. Brown in frying pan and place meatballs in casserole dish.
Add 1 can of mushroom soup and dilute with 1 soup can of water. Bake 45
minutes at 350F.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Venison Italian Meatballs
Categories: Venison, Italian
Servings: 5
3 lb Ground venison 1 ts Italian seasoning
2 Eggs 2 tb Butter
1/2 c Bread crumbs 1 c Water
1 Onion 1 cn Pizza sauce
2 ts Garlic powder 1 c Pizza cheese
1 tb Worcestershire sauce
Mix venison, eggs, bread crumbs and seasonings. Make into small balls.
Brown in pan with butter. Add 1 cup water to pot and then add meatballs.
Add pizza sauce and top with pizza cheese. Bake 1 hour at 300F.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Venison Burger Bake
Categories: Venison
Servings: 5
1 lb Ground venison 1/4 c Milk
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Msg : 29 of 73 - 28 + 30
From : Gary Phelps 7223:1300/1 Sun 30 Jan 94 12:33
To : All
Subj : 803 871-9771 018
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
2 c Jiffy baking mix 1 1/2 c Cabbage, shredded
1/2 c Milk 1/2 Diced onion
1 cn Cream of mushroom soup 1 c Broccoli, diced
Fry venison and set aside. make dough of baking mix and milk. Spread 1/2
of dough in greased pie plate. Mix cooked venison, soup and milk and pour
into pie place. Sprinkle with cabbage, onion and broccoli. Top with
other 1/2 of dough. Bake at 400F for 20 to 30 minutes.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Pete's Venison Stew
Categories: Venison, Stew
Servings: 4
1 1/4 lb Cubed shoulder meat 1/2 ts Thyme
Flour, seasoned with salt 5 Drops Tabasco sauce
And pepper 4 lg Carrots, quartered
3 tb Cooking oil 4 Potatoes, quartered
1 Onion, chopped Quick Mixing flour
1 Rib celery, chopped Salt and pepper to taste
1 Beef bouillon cube Parsley sprigs
1 1/2 c Water
Heat oil in a large, deep frying pan. Coat meat with seasoned flour and
brown on all sides in the hot oil. Add onion, celery, bouillon cube,
water, thyme and Tabasco to the pan. Heat and stir until boiling. Turn the
heat to simmer, cover and cook until almost tender, about one hour. Add
carrots and potatoes to the pan plus a little more water if necessary.
Cover and simmer until tender. Thicken the broth with Quick Mixing flour,
adjust the salt and pepper to taste and serve in a warm dish, garnished
with parsley.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Ridgeville Hunter's Venison Stew
Categories: Venison, Stew
Servings: 4
2 c Cooked meat scraps 1 1/2 c Stock from cooking meat
(see below) 1 tb Steak sauce
1/2 c Chopped celery 2 Egg yolks
1/3 c Thinly sliced onion 3 tb Dry white wine
1/3 c Thinly sliced green pepper Salt and pepper to taste
1/4 c Sliced mushrooms Parsley
3 tb Margarine Cooked rice or toast
3 tb Flour
Thoroughly cook game scraps in a large pot with enough water to cover,
adding a slice of onion, celery leaves, a bay leaf and a beef bouillon
cube. Re- move scraps from water with a slotted spoon and strip meat from
bones. Cut meat into cubes. Strain the broth and reserve 1 1/2 cups for
recipe.
In a frying pan, cook onion, celery, green pepper and mushrooms in hot oil
for about seven minutes. Add flour and gradually stir in stock and steak
sauce. Remove from heat and add a little sauce to the egg yolks, stirring
them Return the egg-sauce mixture to the pan and stir in thoroughly. Add
wine and meat and check salt and pepper. Serve immediately on cooked rice
or toast. Garnish with chopped parsley.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Venison SOS
Categories: Venison
Servings: 4
2 lb Ground venison 1 Garlic clove, minced
2 tb Oil 1 ts Oregano
1 sm Can mushrooms 1 ts Parsley flakes
1 cn Mushroom soup 1/2 ts Salt
3/4 c Chopped onions Pepper
1 Green pepper, chopped
Brown venison in large skillet with oil. Add mushrooms, simmer. Drain
off liquids, stir in sop. Simmer until soup blends into venison. Add
onion, green pepper and garlic. Saute until soft. Add oregano, parsley,
salt and pepper to suit your taste.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Venison Cacciatore
Categories: Venison
Servings: 4
2 lb Venison 2 oz Marsala wine
4 Slices bacon, cut up 1 cn 16 oz stewed tomatoes
1 lg Diced onion (crushed)
2 Garlic cloves, diced 2 c Cooked rice
Bacon grease
Fry bacon. Add diced onions, diced garlic and cook until clear. In
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Msg : 30 of 73 - 29 + 31
From : Gary Phelps 7223:1300/1 Sun 30 Jan 94 12:33
To : All
Subj : 803 871-9771 019
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
separate skillet, cook venison in bacon grease until done. Drain venison
and add to skillet with onions, garlic and bacon. To this add Marsala and
stewed tomatoes, crushing them wiht a spoon into chunks. Do not drain.
Stir in cornstarch and simmer 15 minutes. Place cooked rice on plate and
spoon cacciatore over the top.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Saucy Venison
Categories: Venison
Servings: 4
1 1/2 lb Venison, cubed 1 ts Onion, minced
Flour 1 tb Parsley flakes
1/2 c Oil 1 sm Jar spaghetti sauce
Coat venison in flour and fry in oil. Add minced onion and parsley flakes
as it cooks. Drain on paper towel when done and discard all but 1 or 2
tablespoons oil. Return venison to skillet and add spaghetti sauce.
Simmer 20 minutes.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Venison In Casserole
Categories: Venison
Servings: 3
1 lb Venison roast, cut up 1 tb Onion
2 tb Olive oil 1/2 ts Black pepper
2 tb Butter 1 tb Parsley
2 tb Flour Pinch of cayenne
1 cn Mushrooms 1 pt Meat stock
1 ts Salt
Brown venison in loive oil and butter. Add all ingredients and simmer for
1 hour.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Swedish Meatballs - Venison
Categories: Venison
Servings: 7
1 lb Ground venison 3 tb All-purpose flour
1 lb Sausage 2 cn Beef gravy
1 ts Salt 1/2 c Barbecue sauce
1/2 ts Pepper 1 c Water
1 Onion, chopped fine 1 tb Worcestershire sauce
2 Eggs 1 tb Soy sauce
1 c Bread crumbs 1 6-8 oz. carton sour cream
1 c Milk 1/4 c Sherry (optional)
2 tb Butter
Combine venison, sausage, salt, pepper, onions, seasoned salt, eggs, bread
crumbs and milk. Form mixture into small balls. Melt butter in pan and
fry balls until slightly brown. Remove from pan and pour off some fat.
Add flour to pan and cook for 4 minutes. Continue stirring. Add rest of
ingredients (except sherry) and keep stirring until a thick gravy is
formed. Return meatballs to pan and simmer until fully cooked or put in
crock pot. Add sherry towards last half-hour before serving.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Venison-Bacon Hors D'oeuvres
Categories: Venison
Servings: 12
1 1/2 lb Venison 1/4 ts Black pepper
2 lb Smoked bacon 1 tb Worcestershire sauce
1 md Chopped onion 2 tb Butter
1/2 c Crackers 1 Box toothpicks
1 Egg
Grind venison with 1/2 lb bacon and mix with onion in large bowl. Crush
crackers and add to mixture. Add egg and black pepper. Mix well. Form
into 1-inch round meatballs. Fry in butter and Worcestershire sauce until
brown. Cook remainder of bacon until half done. Wrap meatballs with
bacon, and skewer with toothpicks. Bake for 15 minutes at 350F. Serve
hot. Makes about 50 balls.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Easy Venison Porcupines
Categories: Venison
Servings: 1
1 1/2 lb Ground venison 1 sm Onion, diced
1 c Rice, uncooked 1/2 c Murhrooms, chopped
Garlic to taste 2 cn Tomato soup
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Msg : 31 of 73 - 30 + 32
From : Gary Phelps 7223:1300/1 Sun 30 Jan 94 12:33
To : All
Subj : 803 871-9771 020
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
SERVES MANY. Mix all ingredients except soup and shape into meatballs.
Place in crock pot and add two cans tomato soup and one can of water.
Cover and cook on low about six hours.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Sweet And Sour Venison Meatballs
Categories: Venison
Servings: 1
5 lb Ground venison Corn oil
1 lb Ground chuck 1 32 oz. bottle catsup
1 Onion, minced 1 12 oz. jar grape jelly
1 c Italian style bread crumbs
SERVES MANY. Mix venison with ground chuck in large bowl. Add minced
onion and mix in enough bread crumbs to keep meat together and form
meatballs. Cook in oil until done. In a separate pot, mix catsup and
grape jelly. Heat until all of jelly is melted. Put meatballs in a
roaster or crock pot and ocver with sauce. Cook 1 hours at 350F. Goes
great with noodles.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Venison Parmigiana
Categories: Venison
Servings: 6
10 Venison cutlets, sliced thin 1 Jar tomato sauce
1 Egg, beaten Salt and pepper to taste
2 c Bread crumbs 1/4 ts Basil
2 tb Butter 1/4 ts Oregano
1 lb Mozzarella cheese, sliced 2 Garlic cloves, sliced thin
Pound sliced venison between sheets of waxed paper until very thin. Dip
slices in beaten egg and then into bread crumbs until covered. Pan fry
briefly in butter until golden brown. Place in baking pan and cover with
mozzarella slices and tomato sauce. Sprinkle spices and garlic around
evenly. Bake 10 to 12 minutes at 350F. Serve with favorite pasta. NOTE:
Mom's Homemade Sauce is excellent substitute for the tomato sauce.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Venison and Beer Chili
Categories: Venison
Servings: 1
4 lb Venison roast, cubed 2 tb Cumin
3 lb Mild sausage 1/2 ts Dry mustard
4 md Onions Pinch of oregano
1 Garlic clove 2 12 oz. can tomato sauce
2 Green chiles 1 12 oz. can whole tomatoes
2 tb Oil 1 oz Vodka or tequila
1 Beef bouillon cube 2 12 oz. cans beer
SERVES MANY. Chop onions, garlic and chiles fine. Brown venison and
sausage in small amount of oil. Add rest of ingredients. Simmer,
covered, for 2 1/2 hours, stirring occasionally. Simmer another 30
minutes without stirring. Canned beans be be an option.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Venison Chili Verde
Categories: Venison
Servings: 1
2 1/2 lb Venison, cubed 1 md Can of peeled/chop tomatoes
1 tb Bacon fat or vegetable oil 2 ts Salt for taste
1 lg Onion, sliced 1/2 ts Ground cumin
1 c Water 1 1/2 tb Flour
2 Garlic cloves, minced 4 tb Water
SERVES MANY. Place fat or oil in 5 quart saucepan and brown meat with the
onion. Drain off fat and stir in 1 cup water and add remaining
ingredients excpet the flour. Let simmer for at least 1 1/2 hours,
stirring often. Blend flour with 4 tablespoons water and stir into the
pot. Cook 10 minutes longer untill thickened. Serve with tortillas to
help scoop up the sauce. Makes an excellent side dish with eggs for
breakfast or in an omelette.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Charleston Roast Venison
Categories: Venison, Charleston
Servings: 20
1 Haunch of venison, any size 1 ts Marjoram
10 Cloves garlic, split in half 1 ts Sage
1/4 c Olive oil 1 tb Salt
4 Onions, cut into wedges 3 Liters dry red win
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Msg : 32 of 73 - 31 + 33
From : Gary Phelps 7223:1300/1 Sun 30 Jan 94 12:33
To : All
Subj : 803 871-9771 021
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
4 Bay leaves 1 c Brandy
1 tb Peppercorns 1/4 c Vinegar
2 ts Thyme
Marinate venison three days prior to serving. Wash venison haunch.
Pierce meat all over with knife point and insert a split garlic clove in
each hole. Pour oil over venison and rub to cover entire haunch. Place
in large roaster. Sprinkle rest of dry ingredients over venison. Pour
wine, brnady and vinegar into bottom of roaster. Cover and refrigerate.
Turn venison twice a day until serving day. COOKING: Put covered roaster
into 325F oven for 2 1/2 hours, basting often. Test for desired degree of
doneness. Venison should be pink but not bloody near the bone. Cool 10
minutes prior to carving. Garnish with parsley and orange wedges.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Venison Haunch (or Loin)
Categories: Venison
Servings: 10
1 Venison haunch (or loin) 1 lb Bacon
Binegar Garlic salt
Garlic powder 1 c Red wine
3 Onions cut into eighths
Cut 1 inch wide slits in venison all the way through, about 2 inches
apart. Pour scant capful (off venigar bottle) vinegar into each slit.
Shake garlic powder into each slit. Stuff slits with cut onion and strip
of bacon to the top. Shake garlic salt on top of roast. Lay strips of
bacon across top. Pour red wine on top. Roast in covered roaster 3-4
hours or until very tender. Baste occasionally. Remove from roaster and
make gravy from drippings. Good with rice, curried fruit, and green
beans with almonds.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Low Country Fried Venison
Categories: Venison, Charleston
Servings: 4
8 Vineson fillets 5 oz each 8 tb Dijon style mustard
1/2 inch thick (cut 1/2 c Flour
From saddle) Hot oil
Coat venison fillets with mustard. Dredge in flour. Cook 2-3 minutes in
hot oil until crisp.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Low Country Mustard Fried Venison
Categories: Venison, Charleston
Servings: 6
2 lb Venison ham cut into 1 1/4 ts Red pepper
Inch cubes 1/2 ts Garlic salt
1 c Yellow prepared mustard 1/2 ts Onion salt
1 ts Soy sauce Sifted flour
1/4 ts Black pepper
Marinate venison cubes in mixture of mustard, soy sauce, peppers, and
garlic and onion salts for 2 hours. Refrigerate minimum of 2 hours or
overnight. Heat pot of oil for frying (have deep enough so meat will
brown all over). Roll cubes in flour. Drop in hot oil. Cook for 3-4
minutes. Drain and serve.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Hungry Boy Venison Casserole
Categories: Venison
Servings: 6
1 1/2 lb Ground venison 1/4 c Water
1 c Celery 1 ts Salt
1/2 c Chopped onion 1 ts Paprike
1/2 c Green pepper 1 cn Pork and beans
1 cn Tomato soup 1 Container biscuits
Fry venison with celery, onion, green pepper. Add soup, water, salt,
paprike, pork and beans. Place in casserole and put biscuits on top of
venison mixture. Bake 30 minutes at 425F or until biscuits are golden
brown.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Venison Jambalaya
Categories: Venison
Servings: 6
2 lb Venison, diced 1/2 c Green onion tops, chopped
1/2 lb Bacon Salt
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Msg : 33 of 73 - 32 + 34
From : Gary Phelps 7223:1300/1 Sun 30 Jan 94 12:33
To : All
Subj : 803 871-9771 022
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
2 Ribs celery, chopped Chinese red pepper
2 md Chopped onions 8 c Water
1 c Parsley, chopped 2 ts Kitchen Bouquet
1 md Bell pepper, chopped 4 c Long grain rice
1 ts Garlic powder
Brown 1/2 pound bacon until crisp in heavy 6-quart pot. Remove bacon,
crumble and set aside. Leave drippings in the pot. Saute onions until
dark golden brown. Add celery, parsley, bell papper, garlic powder and
onion tops. Cook for approximately 10 minutes. Sprinkle in salt and
Chinese red pepper to taste. Add water, Kitchen Bouquet and reserved
bacon bits. Toss in venison meat as soon as mixture begins to boil. Cook
over medium heat for 10 minutes, then add the rice. Cook for additional
10 minutes, cover, and cook until rice is tender. Stir once.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Spicy Venison Chili
Categories: Venison
Servings: 4
1 1/2 lb Ground venison 1 cn 8 oz. tomato sauce
1 Onion, chopped 4 Jalapeno peppers, chopped
1/2 Bell pepper, chopped 1/2 ts Chili powder
1 qt Stewed tomatoes 1 c Celery, chopped
Brown venisn, onion and bell pepper. Drain. Mix with tomatoes, tomato
sauce and chili beans in crock pot. Cook for 6 hours on medium heat. Add
jalapeno pepper, chili powder and celery. Serve with cheddar cheese and
crackers. NOTE: For hot chili, increase chili powder to 1 1/2 teaspoon.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Party Pot Venison Chili
Categories: Venison
Servings: 8
2 lb Ground venison 3 cn Chili beans with sauce
1/2 lb Bacon, chopped 2 15 oz cans tomato sauce
1 tb Chili powder 3/8 lb Cheddar cheese, shredded
1/4 c Onions, chopped
Fry venison, bacon, chili powder and onions until lightly brown. Mix all
ingredients into pot over medium heat for approximately 15 minutes.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Charleston Venison Chili
Categories: Venison
Servings: 1
2 lb Venison stew meat 1 cn 30 oz. stewed tomatoes
1/4 c Olive oil 1 cn 8 oz. tomato paste
1 lg Bell pepper, chopped 4 Stalks celery, chopped
1 lg Sweet onion, chopped 4 Whole jalapeno peppers
1 Whole garlic clove, diced 2 tb Brown sugar
60 oz Caliente Style Kidney Beans 1 12 oz. bottle chili sauce
(2 each 30 ounce cans) Chili powder
1 cn 30 oz. kidney beans Cayenne pepper
SERVES MANY. Brown venison in olive oil, drain. Chop bell pepper, onion
and garlic. Brown lightly. Put beans, tomatoes, tomato paste, bell
pepper, garlic, celery, onion, jalapenos, brown sugar, venison and chili
sauce in 6-quart or larger crock pot or covered pot and simmer for several
hours. Add chili powder and cayenne papper to taste. Stir occasionally.
Chili is ready after approximatley 4 hours. NOTE: Any meat may be
sutstituted for the venison, the leaner the better.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Stuffed Cabbage With Venison
Categories: Venison
Servings: 8
1 1/2 lb Ground venison Salt and pepper
1 Egg 1 Head of cabbage
1/2 c Rice 1 cn Sauerkraut
1 Chopped onion 1 cn Tomato sauce
Small amount of milk 1 cn Tomatoes
Mix meat, egg, rice and onion together. Add milk, until rice is moist.
Add salt and pepper. Cut core out of cabbage and place cabbage in boiling
water until leaves are soft. Roll meat mixture in each leaf of cabbage.
Put 1/2 can sauerkraut in bottom of roaster and put rolls on tip. Put
rest of sauerkraut on top of rolls. Chop rest of cabbage and put on top
of sauerkraut. Add tomato sauce and tomatoes (breaking up tomatoes). Add
a little water. Bake at 325F for 2 to 2 1/2 hours.
-----
---------- Recipe via Meal-Master (tm) vv7.04
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Ä [134] Crossnet: RN.RECIPES (73:8101/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ RN.RECIPES Ä
Msg : 34 of 73 - 33 + 35
From : Gary Phelps 7223:1300/1 Sun 30 Jan 94 12:33
To : All
Subj : 803 871-9771 023
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Title: Venison Lasagna
Categories: Venison
Servings: 6
1 lb Spicy venison sausage 2 ts Salt
2 ts Onion salt 1 cn 8 oz. mushroom pieces
2 ts Garlic salt 6 Uncooked lasagna noodles
1 cn 16 oz. whole tomatoes 1 pk 16 oz. pkg ricotta cheese
1 cn 15 oz. tomato sauce 1/2 c Parmesan cheese
3 tb Dried parsley flakes 1 1/2 ts Oregano leaves
1 ts Sugar 2 c Chredded mozzarella cheese
1 ts Basil leaves
Cook and stir sausage, onion and garlic salt in 10-inch skillet until
sausage is light brown. Drain. Add tomatoes (with liquid), tomato sauce,
2 tablespoons parsley, sugar, basil, 1/2 teaspoon salt and mushrooms.
Heat to boil, stirring occasionally. Reduce heat. Simmer uncovered until
mixture is consistency of thick spaghetti sauce, about 1 hour. Cook
noodles as directed on package. Reserve 1/2 cup of the sauce mixture.
Mix ricotta cheese, 1/4 cup Parmesan, 1 tablespoon parsley, 1 1/2
teaspoons salt and oregano. Layer 1/2 each of the noodles, remaining
sauce mixture, mozzarella cheese and ricotta cheese mixture in ungreased
oblong pan, 10X6X2 inches. Repeat above process until you have 2 layers.
Spoon reserve sauce on top, top with mozzarella and sprinkle with
Parmesan. Cook uncovered at 350F for 45 minutes. Let stand 15 minutes.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Texas Roast Venison Saddle
Categories: Venison, Rebel
Servings: 8
6 lb Saddle of venison 1/4 ts Black pepper
1 Clove of garlic, cut Few grains cayenne pepper
2 1/2 ts Salt
Rub venison roast with garlic, salt and pepper. Place venison, uncovered,
in hot oven for 1/2 hour. Reduce heat to 300F and cook 20 minutes per
pound.
ROAST VENISON GRAVY: Thicken drippings with 2 tablespoons flour and 1 cup
water. Brown flour and add water slowly.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: All Day Rebel Venison Stew
Categories: Venison, Stews, Rebel
Servings: 4
2 lb Venison 1 ts Coarsely ground pepper
2 lg Potatoes, diced 1 cn Tomato sauce
4 Carrots, diced 3 tb Chunky peanut butter
1 c Red table wine 2 ts Soy sauce
2 md Onions, chopped Beef broth to cover
2 Bay leaves 1 Clove garlic, minced
1 1/2 ts Salt 1 ts Thyme
Combine all ingredients in a slow cooker. Cook on low for 8 hours and 15
minutes. Serve with cornbread.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Venison Scallopini
Categories: Venison
Servings: 4
1 lb Venison 1/4 ts Garlic salt
1 cn 14 oz. peeled tomatoes 1/2 ts Basil
3 oz Tomato paste 1/2 ts Oregano
1/2 Green pepper, cut into 1/4 c Sugar
Small pieces 4 tb Oil
1 md Onion, sliced
Place tomatoes, tomato paste, green pepper, onion, spices and sugar in
large covered skillet. Simmer over low heat for 1 hour. Meanwhile, cut
venison into strips 1/8-inch thick, removing all fat and gristle. Flash
fry venison in iron skillet in oil until slightly pink. Fry vension one
layer at a time and trim individually. Drain on paper towels. Add meat
to bubbling sauce just before serving.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Venison Meat Pies
Categories: Venison
Servings: 8
3 lg Venison steaks 1/4 ts Pepper
4 md Potatoes Dash Tabasco sauce
6 Carrots 4 c Flour
1 lg Onion 2 ts Salt
3 pk Gravy mix 1 1/2 c Shortening
1 ts Salt 14 tb Cold water
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Ä [134] Crossnet: RN.RECIPES (73:8101/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ RN.RECIPES Ä
Msg : 35 of 73 - 34 + 36
From : Gary Phelps 7223:1300/1 Sun 30 Jan 94 12:34
To : All
Subj : 803 871-9771 024
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Chop venison, potatoes, carrots and onions into small cubes. Make gravy
mix as directed. Simmer meat mixture in gravy until tender, adding salt,
pepper and dash of Tabasco sauce. Make a crumb mixture with a fork out of
the flour, salt and shortening. Stir in water to form a dough. Roll pie
crust into four 6-inch rectangles. Stuff with meat mixture and pinch
closed. Bake at 350F for 35 minutes. Serve hot.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Microwave Venison Pie
Categories: Venison, Microwave
Servings: 6
1 lb Ground venison 1/2 ts Salt
1 md Onion, chopped 1/4 ts Basil
1 pk 10 oz. frozen peas and 1/8 ts Pepper
Carrots or green beans 3 c Hot mashed potatoes
1 cn 10 3/4 oz tomato soup 1 c Shredded cheddar cheese
1 ts Worcestershire sauce
Combine ground venison into a 2 quart casserole with the chopped onion.
Microwave on high 4-6 minutes or until meat loses its pink color. Break
up meat and drain off all grease. Microwave vegetables on high 2-3 1/2
minutes or until well defrosted. Add tomato soup to meat and mix. Add
all other items but the vegetables, potatoes and cheese. Mix well.
Spread vegetables evenly over meat. Spread mashed potatoes over
vegetables. Microwave on high for about 6 minutes and turn half way
through cooking cycle. Spread cheese evenly over potatoes. You may use
extra cheese if you wish. Microwave about 3 minutes and turn half way
through the cycle. Let stand 5 minutes and serve. Can be reheated.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Mountain Venison Chops
Categories: Venison, Mountain, Rebel
Servings: 1
Venison chops or steaks Powdered sage
Cooking fat Salt and pepper
Chopped onions
Saute onion in fat. Score edges of venison to prevent curling. Rub salt,
pepper and sage on surfaces of venison. Fry until brown, cover and cook
slowly until tender.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Pan Broiled Venison
Categories: Venison, Southern, Rebel, Mountain
Servings: 2
1 lb Venison steak 1/4 ts Tabasco sauce
2 tb Cooking oil Salt
Season venison steak with tabasco sauce and salt, then place in heated oil
in skillet. Pan broil on one side until nicely browned. Trun and brown
other side. Serve at once with melted butter.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Tom's Venison Stroganoff
Categories: Venison
Servings: 6
1 1/2 lb Venison, cubed 1 ts Dry mustard
1 lb Fresh mushrooms 1 lg Onion, sliced
3/4 c Butter 2/3 c Sour cream
2 tb Flour 2 c Beef bouillon
2 c Pale dry sherry
Saute mushrooms in 1/4 cup butter until tender. Set aside. Add at least
1 tablespoon butter to pan. Add venison and brown. Set aside. If little
butter remains, add 2 tablespoons butter and sprinkle in 2 tablespoons
flour. Mix well. Slowly add 2 cups of beef bouillon. Stir well to form
a smooth gravy. Add sherry and dry mustard. Blend well. Add the
venison, mushrooms and onions. Simmer on low for 25 minutes. About 5
minutes before serving, add sour cream and blend well.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Illinois Venison Chili
Categories: Venison
Servings: 10
2 1/2 lb Venison, coarsely ground 1 md Green pepper, diced
2 tb Vegetable oil 1/4 c Celery, diced
1 lg Onion, chopped 2 ts Ground cumin
3 lg Garlic cloves, crushed 1 ts Salt and pepper
2 tb Worcestershire sauce 1 ts Instant minced onion
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Msg : 36 of 73 - 35 + 37
From : Gary Phelps 7223:1300/1 Sun 30 Jan 94 12:34
To : All
Subj : 803 871-9771 025
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
2 tb Barbecue sauce 1 ts Garlic powder
2 tb Chili powder 1 cn 15 oz. stewed tomatoes
1 tb Brown sugar 2 tb Jalapeno pepper juice (opt)
1 tb Soy sauce Dash red cayenne pepper
1 4 oz. jar pimentos, chopped
In 5-quart saucepot over medium heat, combine all ingredients and cook for
3-4 hours. If you like spicy and hot, add 2 tablespoons jalapeno pepper
juice.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Florida Fricassee Of Venison
Categories: Venison
Servings: 8
3 lb Venison, cubed 1 Garlic clove, diced
Salt 1 tb Cilantro
2 tb Garlic powder 2 sm Cans tomato sauce
1 tb Oregano 1 sm Can tomato paste
1 c Spanish olive oil 1 tb Sugar (optional)
1 Onion, diced Cooking wine
Add all ingredients, except for tomato products, cooking wine and sugar.
Fry in skillet or pan for about 10 minutes until meat is brown. Add
tomato sauce, tomato paste and 1/2 bottle cooking wine. Cook on low
temperature for 5-6 hours. After 2-3 hours add other 1/2 bottle of
cooking wine. If, towards the end, it tastes a little salty, add 1
tablespoon sugar, or as needed to give desired taste.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Michigan Venison Stroganoff
Categories: Venison
Servings: 4
1 lb Venison stew meat 1 ts Instant beef bouillon
4 tb Butter or margarine 1 ts Salt
8 oz Mushrooms, sliced 1 ts Pepper
2 md Onions, sliced 1 c Sour cream
1 Garlic clove, finely chopped 1/2 ts Prepared mustard
1/2 c Water
Heat 2 tablespoons butter in large skillet until melted. Add mushrooms,
onions and garlic. Cover and simmer, stirring occasionally until onions
are tender, 5-10 minutes. Remove vegetables and any liquid from skillet.
Cook and stir stew meat in 2 tablespoons of butter over medium heat until
browned, about 10 minutes. Add water, bouillon, salt and pepper. Heat to
boiling, reduce heat. Cover and simmer until meat is desired tenderness,
10-15 minutes. Add vegetable mixture. Heat to boiling, reduce heat.
Stir in sour cream and mustard. Heat until hot.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Corned Venison Reuben Bake
Categories: Venison
Servings: 4
2 c Corned venison, diced 1 c Thousand Island dressing
Or shredded 2 c Shreeded Swiss cheese
1 c Sauerkraut 3 c Rye bread, diced
Mix all ingredients together, adding bread last and turn into a lightly
greased baking dish (about 1 1/2 inches deep). Bake at 350F for 30
minutes, or until brown.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Green Pepper Venison Bake
Categories: Venison
Servings: 4
2 1/2 lb Venison, cubed 1/4 c Celery, chopped fine
Salt and pepper 1 Jar chili sauce
1/2 c Green pepper, chopped 1 Sauce jar of water
1 c Onions, chopped
Place venison in baking dish, salt and papper to taste. Cover venison
with green peppers, onion and celery. Cover this with chili sauce and
water. Bake covered for 2 1/2 hours at 325F. Serve on bed of rice.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Venison Marsala
Categories: Venison
Servings: 15
9 lb Venison roast 2 Beef bouillon cubes
3/4 lb Bacon 1 1/2 c Marsala wine
3 Pinches rosemary leaves
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Msg : 37 of 73 - 36 + 38
From : Gary Phelps 7223:1300/1 Sun 30 Jan 94 12:34
To : All
Subj : 803 871-9771 026
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Lay bacon strips over roast in crosshatch pattern. Be generous with
bacon. Tie bacon onto roast with twine. Tehn use meat baster to force
Marsala wine between bacon and roast. Again, be generous. Pour remaining
wine over roast and into water pan.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Southern Marinated Venison Ribs
Categories: Venison, Wild, Southern
Servings: 4
Marinate one rack of venison ribs overnight in a mixture of a half-cup red
cooking wine, one tablespoon salt, and enough cold water to cover. Next
day, rinse well in clear water. Boil ribs for one hour, adding to the
water one teaspoon each of salt, pepper and sugar.
Mix the sauce while ribs are boiling; one can of beer, a half-cup honey,
one teaspoon salt, a half-teaspoon pepper, two teaspoons lemon juice, one
cinnamon stick (to be removed after sauce is cooked). Cook sauce just
long enough for ingredients to be well-blended.
When ribs are done, remove and let cool; cut into smaller sections if
desired. Reserve a half-cup of the sauce. Pour remaining sauce over ribs
and marinate an hour (do not refrigerate). Add one teaspoon each of
ketchup and mustard to the reserved sauce, mix well and pour over ribs.
Bake at 350F for 30 minutes, or until tender and brown. NOTE: Do not let
time elapsed between boiling and baking the ribs exceed two hours.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Deer Jerky McDermott
Categories: Wild, Venison
Servings: 1
Deer, sliced 1/8" thick 4 tb Seasoned pepper
2 tb Hickory smoked salt 2/3 c Soy sauce
1 tb Garlic salt 1/3 c Worcester sauce smoked
2 tb Monosodium glutamate Tabasco sauce to taste
Sprinkle meat with dry mixture, both sides. Drape on oven racks without
touching while oven heats to 200 degrees. Place in oven with door open 2-3
inches. After one hour, baste with sauce, repeating every half-hour for the
remaining two hours at 200 degrees. Now drop oven to 170 degrees and finish
meat in 45 to 90 minutes.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Magnum Deer Chili
Categories: Wild, Venison
Servings: 1
2 lb Deer, or other game, ground 1 tb Chili powder
40 oz Red kidney beans, can 1 tb Cumin
46 oz V-8 juice, can 1 1/2 tb Onion, dry, minced
3 oz Jalapeno peppers 1/2 tb Garlic salt
1 tb Sugar 1/2 tb Red pepper
Brown meat in a black iron pot over medium-high heat. Drain jalapeno and
chop. Drain kidney brans, rinse with cold water and drain again. After meat
is brown, add all other ingredients and cook over medium heat for 4 hours.
Add additional cumin, chili powder and red pepper to taste. Use caution
with red pepper- it is easier to heat up with pepper than to cool off!
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Marinaded Deer Roast
Categories: Wild, Venison
Servings: 1
8 lb Deer roast (ham) 1 tb Red pepper
1/2 lb Salt pork, cut in strips 1 tb Pepper, black
1 c Currant jelly 3 Garlic clove, minced
4 tb Flour 3 Bay leaves
1 tb Brandy 1 ts Cloves
4 c Vinegar 1 ts Allspice
4 c Water 1 ts Thyme
1 tb Salt
Mix all ingredients after brandy into marinade. Pour over roast and soak
for at least 6-8 hours, turning several times. Before roasting punch
several holes in the roast with a sharp knife. Insert salt pork with
additional garlic, cloves. Cook at 325-350 degrees for 20-25 minutes per
pound. Baste frequently with drippings and marinade. When tender, remove
meat and keep warm while making gravy. GRAVY: In the roasting pan slowly
melt 1 C currant jelly with drippings and marinade. Add flour mixed with
water to thicken. When gravy is desired consistency, add 1 Tbsp brandy,
stir well and serve. Suggestions: Use muscadine jelly for better tasting
gravy.
-----
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Ä [134] Crossnet: RN.RECIPES (73:8101/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ RN.RECIPES Ä
Msg : 38 of 73 - 37 + 39
From : Gary Phelps 7223:1300/1 Sun 30 Jan 94 12:34
To : All
Subj : 803 871-9771 027
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
---------- Recipe via Meal-Master (tm) vv7.04
Title: Deer Jerky Marinade
Categories: Wild, Venison, Sauces
Servings: 1
3 lb Deer meat, thinly sliced 2 ts Liquid smoke
3/4 c Wine, dry 1 ts Seasoned salt
1/3 c Lemon juice 1/4 ts Pepper
1/4 c Onion, minced 3 Bay leaves
1/4 c Brown sugar
Marinade deer meat for 24 hours in the marinade mixture, covered, in a cold
part of the refrigerator. Turn meat several times. Remove meat, spreading
out to bring to room temp. Place on greased racks in a smoker and smoke at
a low heat (160-190 degrees) for 5 to 7 hours, until meat becomes slightly
translucent and darkly red, near black. Store in plastic bags in
refrigerator.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Barbecued Venison Benison
Categories: Wild veniso, Barbecue
Servings: 1
1 Deer fillet, med size 1 Bay leaf
2 tb Butter, melted 1/2 lb Mushrooms, chopped
1 tb Flour 2 tb Butter, cold
2 tb Orange juice Salt & pepper to taste
Mix melted butter with chopped mushrooms and cook for about five minutes.
Stir, add flour and brown. Add orange juice, salt and pepper and bay leaf.
Cover and simmer until sauce is creamy. Rub fillet with 2 Tbsp solid
butter, sprinkle with pepper. Broil over very hot coals for 5 minutes per
side. Place in a hot broiling plate, sprinkle with salt, add
mushroom-orange juice sauce and cook until done to your desire, basting
while it cooks.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Smoked Deer Ham I
Categories: Wild, Venison
Servings: 1
1 Deer ham, 8-10 lb 1/4 c Vinegar
3 tb Red pepper 4 tb Pepper, black
1/2 c Salt
Wash ham carefully and trim away fat or cartilage. Make small slits in meat
with sharpe knife about 2 in. apart and 1 in. deep, all over the roast.
Make a paste of the ingredients and stuff each cut slit with a small
teaspoon of seasoning paste. Rub remaining seasoning over outside of roast.
Seal tight in a container and refrigerate for 24 - 48 hours, turning over 2
or 3 times. When ready to cook, place on spit over coals and smoke
approximately 4 - 5 hours. When done, wrap in foil and keep very warm till
serving.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Deer Sausage I
Categories: Wild, Venison
Servings: 1
10 lb Deer meat, lean 1/2 oz Allspice
10 lb Pork, fresh, lean 1/2 oz Paprika
3 oz Water 2 ts Garlic powder
1 oz Pepper, black 12 oz Salt
3/4 oz Ginger, ground 1/2 lb Dried milk
1 1/4 oz Nutmeg 2 1/2 ts Liquid smoke
Grind together the two meats, mix thoroughly. Add measured water. Mix
spices thoroughly and mix well into meat mixture. If sausage is to be
smoked, omit the liquid smoke. You may stuff sausage into casings, making
6-8" links, or make into patties for freezing. To cook, place in a frying
pan with a cover, adding water to the 1/3 mark on the sausage. Boil for 15
minutes covered, then remove. Drain most of the fat from the pan; replace
sausage and brown. Make gravy in pan after sausage done.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Venison Ragout with Onions
Categories: Wild, Venison
Servings: 1
2 lb Deer neck and shank 2 c Beef stock
24 Pearl onions 2 c Wine, dry red
1 1/2 Onion, chopped 3 tb Flour
1 lb Fresh mushrooms, chopped 1/4 ts Salt
1 tb Tomato sauce 2 tb Butter
3 tb Wine, sherry or port
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Msg : 39 of 73 - 38 + 40
From : Gary Phelps 7223:1300/1 Sun 30 Jan 94 12:34
To : All
Subj : 803 871-9771 028
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Cut meat from bones into chunks about 3/4". Heat 1/4 stick of butter in a
large steel or aluminum pot. Add 1 tsp olive oil to retard burning. Brown
deer chunks until well-seared, then add sherry or port and cook for 10
minutes more. Remove from pot and set aside. To the liquid remaining in the
pan add pearl or chopped onion and brown until golden. Add tomato paste,
stirring in well. Add flour and stir into mixture. Return deer to pot,
adding stock. Add 1/3 the red wine, bring to a boil, then simmer for 3
hours or until tender, adding wine by 1/3 until used up. Add mushrooms 30
minutes before serving. Serve over buttered noodles or rice.
Suggestions: Leave out mushrooms and substitute chopped carrots at start.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Deer and Barley Soup
Categories: Wild, Venison, Soups
Servings: 1
2 Deer shanks (or equal) 1 Bell pepper, seeded, chopped
1 c Barley, pearl 14 c Beef or chicken stock
1 c Peas, green split 4 tb Butter
2 Onions, chopped 1 tb Salt
2 Garlic clove, finely chopped 1/4 ts Pepper
Brown garlic, onion and pepper in butter. Add deer, cut into 1" pieces, and
brown lightly. Add stock and remaining ingredients and bring to a boil.
Cover and simmer for 2-3 hours, until meat is tender. Season according to
taste.
Shank took 3 hours to become tender.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Deer Sausage Peperone
Categories: Wild, Venison
Servings: 1
5 lb Deer, ground 1 lb Pork fat, ground
5 lb Pork butt, ground 2 1/2 oz Sausage seasoning
SEASONING: Dan-Dee Seasoning Metairie Louisiana Mix ground meats with
seasoning and form into patties 3" in diameter, 3/8 " to 1/2 " thick. Place
patties on squares of waxed paper, four high, and place six squares in a
plastic zip-loc bag and freeze. Recipe makes 78 patties when 5-5-1 pounds
of meat used.
IMPROVE by using smoked sow belly (Kroger, bacon department) instead of fat
pork, This gives smoked flavor to sausage.
Makes a very lean sausage which needs water to cook.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Deer Soup Stock
Categories: Wild, Venison, Soups
Servings: 1
2 Deer bones, cracked, large 12 Peppercorns, green, crushed
1/8 ts Nutmeg 8 c Water
1/16 ts Mace 1/4 ts Smoked salt
Crack deer bones after removing from meat (large ham bone & pelvic bones,
etc). Place in large stew pot, add seasonings. Bring to a boil, then cover
and simmer for three hours. Strain stock through tea strainer, then through
cloth to remove any particles. Allow to cool, then skim off any fat which
accumulates. Use as base for soup or stew.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Charlie's Deer Stew
Categories: Wild, Venison
Servings: 1
3 Venison (to 4 lb) 1 ts Dried parsley
Flour 1 Onion, large
3 tb Bacon fat 1 1/2 ts Salt
1 1/2 c Hot water 1/2 ts Coarse red pepper
1 c Wine, dry red 3 Carrots, scraped/quartered
1 ts Mixed thyme, basil, marjoram 3 Potatoes, scraped/quartered
Remove sinews and bones from deer; cut meat into bite sized pieces & roll
in flour. Brown in bacon fat, wine, herbs, onions, salt and pepper. Cover
pot and and bring to a boil. Lower heat and simmer two hours. Add carrots &
potatoes. Cover and simmer 1 hour, adding more hot water if needed. When
meat is tender and vegetables done, serve hot with french bread.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Venison Ham
Categories: Wild, Venison
---
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Ä [134] Crossnet: RN.RECIPES (73:8101/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ RN.RECIPES Ä
Msg : 40 of 73 - 39 + 41
From : Gary Phelps 7223:1300/1 Sun 30 Jan 94 12:34
To : All
Subj : 803 871-9771 029
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Servings: 1
2 tb Flour 3 tb Pancake syrup
2 tb Vegetable oil 4 tb Worcestershire sauce
3 c Water, hot 12 oz Chili sauce
2 Onions, large, chop coarse Cayenne pepper (to taste)
9 oz Mustard pickles Salt & pepper to taste
3 tb Vinegar 1 Deer ham, large
Combine flour and oil and cook over medium heat, stirring constantly, to
make a roux. Add hot water gradually, stirring to blend. Place ham in
roasting pan. Surround roast with onions, sprinkling some over top. Salt
and pepper liberally. Pour roux over roast. Cover pan and bake one hour at
350 degrees. Make a sauce with remaining ingredients. Pour sauce over roast
and bake three more hours, uncovered for the last hour. Slice and serve
with gravy over rice.
Suggestions: To decrease wild taste of deer, marinate in buttermilk
overnight.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Venison Chili
Categories: Wild, Venison
Servings: 1
3 tb Bacon drippings 4 tb Chili powder, hot
2 lb Deer meat, ground 1 ts Cumin, ground
2 Onions, large, chopped 1 ts Paprika
3 Garlic clove, minced 1 c Water
2 Bell peppers, chopped 32 oz Beans, chili/kidney
2 lb Tomatoes, can Black pepper to taste
16 oz Tomato sauce
Heat bacon drippings in heavy pot. Add meat and cook until slightly
browned. Add onions, garlic, bell peppers and saute until limp. Add
tomatoes, tomato sauce, chili powder, cumin, paprika, salt and pepper. Stir
to blend. Add water and simmer about 30 minutes. Add beans and continue to
cook about 30-45 min. Yield: 3 quarts.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Herb Marinaded Deer Roast
Categories: Wild, Venison
Servings: 1
1 Deer roast 1 c Beef broth
4 tb Peanut oil 1 Tomato, peeled and chopped
1 Onion, chopped 1 ts Thyme
2 Garlic clove, minced 1 ts Tarragon
4 tb Flour Salt & pepper to taste
Cook deer over hot charcoal for 3-4 hours, basting often with the marinade,
but reserving one cup for the sauce. Heat oil in a pan and add onion and
garlic. Saute for 5 minutes and sprinkle on flour. Cook and stir over
moderate heat for 15 minutes or until flour is brown. Stir in the broth and
reserved cup of marinade and bring to a boil. Reduce heat. Add tomato and
herbs. Simmer one hour. Correct seasonings. Serve with meat.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Deer Filet a'Tournedos Brennan
Categories: Wild, Venison
Servings: 1
4 Deer filets of loin 1/4 ts Worcestershire sauce
2 tb Butter 1/4 ts Salt
1 tb Flour Pepper, black, dash
1/2 c Mushroom juice 1 Tomato, ripe large
1/4 c Wine, red 1/2 c Mushrooms, sliced
In a small saucepan melt butter and saute mushrooms. Add flour and cook
slowly a few minutes until slightly browned. Stir in wine, juice and
seasonings. Cook until thickened.
Meanwhile, season and grill filets to taste, rare or medium rare. Cut the
tomato into four slices and grill. Arrange tomato slice on each filet and
pour over mushroom sauce.
USE large amount of charcoal, almost 2 layers, for rapid grilling. Hugg's
Note: Add whole hickory nuts or pecans, in husks, to the grill to make an
aromatic smoke. Won't flame before done.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Boiled Deer Ardennes
Categories: Wild, Venison
Servings: 1
2 lb Deer, lean 1/4 ts Cloves, ground
4 tb Flour 1/2 ts Ginger, ground
1 c Brown vinegar 1/2 ts Salt
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Ä [134] Crossnet: RN.RECIPES (73:8101/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ RN.RECIPES Ä
Msg : 41 of 73 - 40 + 42
From : Gary Phelps 7223:1300/1 Sun 30 Jan 94 12:34
To : All
Subj : 803 871-9771 030
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
1 c Water, cold 1/8 ts Pepper, black
1 Onion, small, chop fine
Cut deer into bite-size pieces. Boil chunks of deer in water seasoned well
with salt and pepper. Remove and drain well. While boiling deer, make a
gravy: Mix 4 Tbsp flour with cold water to make a thin paste. Place in
saucepan or frying pan. Add all other ingredients, stirring well over
medium heat until a smooth gravy is formed. Pour gravy over deer chunks
immediately before serving. Time it and take great care that all is piping
hot.
VARIATION: Boil deer in seasoned broth by adding a small amount of any
popular marinade or herb/seafood seasoning.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Deer Sausage II
Categories: Wild, Venison
Servings: 1
2 lb Bacon, smoked, unsliced 1 tb Sage, rubbed
5 lb Deer meat, lean 1 tb Smoked salt
Grind meats, blending together thoroughly with salt and sage. Smoke in
links or cook in patties in a pan.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Barbequed Deer Ribs I
Categories: Wild, Venison
Servings: 1
1 c Catsup 2 ts Chili powder
1/4 c Vinegar 1/4 ts Cayenne pepper
1/4 c Worcestershire sauce 2 Onions, finely chopped
1 ts Salt 1 1/2 c Water
1 ts Pepper, black
Split washed ribs into spareribs. Cover with sauce, cover the pan and bake
in a moderate oven (350) for an hour. Uncover and continue to bake for
another 30 minutes. Turn during last half-hour several times, to brown. You
pick your favorite barbeque sauce.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Boiled Deer Tongue
Categories: Wild, Venison
Servings: 1
1 Deer tongue 3 Bay leaves
1 tb Salt 2 Cloves, whole
4 Peppers, whole
Use ingredients above for one deer tongue, and add equal increase for each
added tongue to cook. Wash the tongue(s) well and cover with water in a
pot. Add spices and salt and simmer covered until tender. Remove from the
water and peel off the outer covering, which is a modified 'skin' of
sensory cells.
Serve hot or cold with any of the myriad deer sauces listed here. You may
spice it up to suit yourself during cooking.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Deer Sauce I
Categories: Wild, Venison, Sauces
Servings: 1
1/2 c Jelly, currant or grape 1/2 ts Dried herbs
4 tb Butter
Melt and blend in a sauce pan; serving in a gravy boat for individual use.
Pick your favorite herbs, usually aromatic ones such as sage, cloves or
allspice.
Suggestions: Use muscadine jelly, a perfect taste to compliment deer.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Deer Sauce II
Categories: Wild, Venison, Sauces
Servings: 1
1/4 c Marinade, strained 1 Ginger, powdered, pinch
1 c Jelly, strained 2 tb Whiskey, Scotch/Bourbon
1 tb Lemon juice
Heat and blend thoroughly in a small sauce pan. Serve in a preheated gravy
boat for individual use.
---
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Ä [134] Crossnet: RN.RECIPES (73:8101/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ RN.RECIPES Ä
Msg : 42 of 73 - 41 + 43
From : Gary Phelps 7223:1300/1 Sun 30 Jan 94 12:35
To : All
Subj : 803 871-9771 031
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Deer Marinade I
Categories: Wild, Venison, Sauces
Servings: 1
2 c Wine, claret or other red 1 Bay leaf
2 c Vinegar 2 Cloves, whole
1 ts Worcestershire sauce Salt, pinch
4 cups of either wine or vinegar may be used in place of the combination.
Marinade as short as two hours or up to 48 hours, depending on how you
judge the tenderness and tastiness of your game. Save the marinade and use
again or add to gravies and soups (sparingly).
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Deer Marinade II
Categories: Wild, Venison, Sauces
Servings: 1
2 c Wine, dry 12 Cloves, whole
2 c Vinegar, white 1 tb Peppercorns, black, whole
6 Bay leaves 1 Onion, large, sliced
Combine ingredients and place meat in a bowl. Pour marinade over meat and
cover for from 2 hours to 48 hours (refrigerate if cooking is not planned
same day). Turn meat several times. Save marinade as basting sauce, repeat
use, gravy flavoring or soup additive. You should judge meat tenderness and
flavor to decide how long to marinade. Note: If meat is badly bloodied, add
2 Tbsp salt and increase vinegar by 1 C.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Deer Marinade III
Categories: Wild, Venison, Sauces
Servings: 1
1 Lemon, juice of 2 ts Salt
1/2 c Vinegar, wine 2 Bay leaves
1/4 ts Tarragon 1/4 ts Pepper, black
2 Onions, sliced 1/2 c Tomato catsup
1 ts Chili powder 1 Garlic clove, crushed
1/2 c Water
Mix ingredients in a large bowl. Place meat therein and turn several times.
Cover. Marinade for from 2 hours to 48 hours, dependent upon your
assessment of tenderness and flavor. Save marinade for soups, gravies, or
later use with another meat.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Deer Marinade IV
Categories: Wild, Venison, Sauces
Servings: 1
1 Wine, dry white, bottle 3 Parsley, chopped, sprigs
1 c Vinegar 1 ts Salt
1/2 c Oil, any type 6 Peppercorns, crushed
1 Onion, large, sliced 4 Juniper berries
2 Carrots, large, sliced thin 1/4 ts Thyme
4 Shallots, chopped
Place cutup and chopped vegetables around meat in a large bowl. Pour mixed
liquids over it. Oil rises to the top and retains flavor of marinade. Use
for 2 hours to 48 hours, dependent on how you assess the tenderness and
flavor of the meat. Retain marinade liquid for soup base, gravies or reuse
later. Keep meat in refrigerator if not cooking the same day.
OPTIONS: Omit juniper berries. Add rosemary or tarragon with or in place of
thyme.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Deer Marinade V
Categories: Wild, Venison, Sauces
Servings: 1
1 lb Carrots, raw 3 Bay leaves
1 lb Onions, yellow 1 ts Thyme
1/2 lb Celery, incl. tops 1 ts Peppercorns, crushed
8 c Vinegar 1 tb Allspice, whole
4 c Wine, red 1 ts Salt
1 tb Parsley, chopped
Saute carrots, onions and celery, finely chopped, in 4 Tbsp fat. Don't cook
so hot that vegetables become browned. Add remaining ingredients and boil
then simmer, covered, for 1/2 hour. Allow to cool and you are ready to use.
Cover the meat completely if possible. If not, turn every 1/2 hour while in
marinade. Otherwise, if meat fully covered, turn about every 3 hours. Keep
---
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Ä [134] Crossnet: RN.RECIPES (73:8101/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ RN.RECIPES Ä
Msg : 43 of 73 - 42 + 44
From : Gary Phelps 7223:1300/1 Sun 30 Jan 94 12:35
To : All
Subj : 803 871-9771 032
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
meat in marinade for from 2 hours to 48 hours depending on your assessment
of the tenderness and flavor of the deer. Refrigerate if more than 8 hours.
Keep marinade, strained, for gravy or soup flavoring.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Big Buck Steak I - Venison
Categories: Wild, Venison
Servings: 1
1 Round steak, 1-1/2 to 2 in. Salt & pepper to taste
6 tb Flour 2 tb Frying fat
1 cn Mushroom soup
If you kill a big buck and know he will not be as tender as my spikehorns,
cut a round steak about 2 inches thick, dredge in flour, let stand for an
hour and then reflour the wet spots. Sear on both sides in a hot,
lightly-greased skillet or black iron pot. Now pour the can of soup
directly onto the center of the steak, then add enough hot water to cover
the meat. Cover the pot or skillet, cook in a moderate (375) oven for about
2 hours or until tender.
Suggestions: Try adding cutup turnips and fresh green beans around the
meat, just before pouring the mushroom soup on.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Big Buck Steak II - Venison
Categories: Wild, Venison
Servings: 1
1 Round steak, 1-1/2 to 2 in. 2 tb Catsup
Marinade, selected 2 tb Olive oil
1 tb Garlic butter 4 tb Water
1 Onion, finely chopped Salt & pepper to taste
1/2 ts Flour Paprika to taste
Dry the marinaded steak and brush with melted garlic butter. Add salt and
pepper. Sear on both sides in a little bacon fat, in a black iron pot. Add
remaining ingredients and cover, cooking over moderate heat for an hour and
a half or until tender. If water cooks down, add wine to replace. Full
range of modification to this recipe include tomato sauce instead of
catsup, more or different seasonings, added vegetables to cook. Spicier
includes bay leaf, clove of garlic, dash of rosemary, thyme, basil or sage.
Note: Use hickory smoked salt instead of regular.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Fried Deer Heart
Categories: Wild, Venison
Servings: 1
1 Deer heart per person 1/2 c Milk
6 tb Flour 2 tb Bacon fat or oil
8 tb Cracker crumbs Salt & pepper to taste
Slice deer heart thin, add salt and pepper. Roll in flour, dip in milk, and
roll in cracker crumbs, and fry on both sides to golden brown. Eat now or
add broth and simmer for 3 to 5 minutes. Drain and serve hot. Hearts can
be washed and marinaded if desired.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Deer Heart and Kidney Stew
Categories: Wild, Stews, Venison
Servings: 1
Heart and kidneys from deer 4 c Water
1 Onion, minced 1 tb Butter or margarine
1 cn Mushroom soup Salt & pepper to taste
1 c Wine, red Noodles, rice, saffron rice
Boil heart and kidneys in lightly salted water to cover until tender. Cool
and slice into bite-sized pieces. Saute onion in butter until transparent.
Add remaining ingredients, including 1 cup of broth in which meat is
boiled. Allow to simmer for about 15 minutes more. Serve over noodles or
rice. Wild rice is also excellent with this.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Deer Venison-Oyster Frizee
Categories: Wildgame, Venison, Oysters, Seafood
Servings: 1
24 Oysters 1 tb Bacon, finely chopped
2 lb Deer loin Salt & pepper to taste
1 tb Flour Hot toast points
Fry thinly sliced deer loin in bacon fat until brown. Take care to cook
slowly. Add oysters with their liquor. Thicken with flour rubbed to a paste
---
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Ä [134] Crossnet: RN.RECIPES (73:8101/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ RN.RECIPES Ä
Msg : 44 of 73 - 43
From : Gary Phelps 7223:1300/1 Sun 30 Jan 94 12:35
To : All
Subj : 803 871-9771 033
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
with a little cold water. Season and cook until edges of oysters curl.
Serve in a deep dish with toast points. Recipe date: 01/17/33.
-----
---------- Recipe via Meal-Master (tm) vv7.04
Title: Venison Sauce Piquante
Categories: Wild, Venison, Sauces
Servings: 1
5 lb Venison meat, cut 2" cubes 1/2 c Shallots, finely chopped
3 pt Water, cold 4 Onions, white, finely chop
32 oz Tomatoes, whole, can 1/3 c Bell pepper, finely chopped
1 ts Garlic, finely chopped 1/4 c Parsley, finely chopped
6 oz Tomato sauce 3 Lemon peel, small slivers
1/2 c Celery, finely chopped Cayenne pepper/generous
12 oz Mushrooms + liquid Salt & pepper to taste
Fry meat in minimum oil til tender to fork. Usually 20 - 35 minutes.
Remove. Make a roux of 6 Tbsp oil to equal amount flour. When deep (not
dark) brown, add onion. Cook until transparent but don't burn. Add 3 pints
cold water and bring to a boil. Add tomatoes, tomato sauce, celery, bell
pepper, shallots, garlic, mushrooms. Let boil about 15 or 16 minutes. Add
fried venison meat, parsley, lemon peel and salt and pepper to taste. Let
simmer over low fire for at least one hour. Serve over hot rice.
-----
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